Oxmoor House
Prep Time
20 Mins
Total Time
2 Hours
8 servings

An Editors' favorite, this unique Southern dressing sports crusty grits croutons and spicy sausage. Serve it for Sunday brunch or Christmas dinner. Make the croutons and brown the sausage a day in advance.

How to Make It

Step 1

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 7 minutes or until grits are thickened, stirring twice. Stir in cheese. Remove from heat.

Step 2

Spoon grits into a greased 13" x 9" baking dish. Cover and chill until firm. Unmold onto a large cutting board, sliding knife or spatula under grits to loosen them from dish. Cut grits into 3/4" cubes. Place in a single layer on a large greased rimmed baking sheet or jellyroll pan.

Step 3

Bake at 450° for 20 minutes; turn grits, and bake 10 to 12 more minutes or until crisp and browned.

Step 4

Meanwhile, cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain.

Step 5

Melt butter in a large skillet over medium heat; add celery, garlic, and onion. Sauté 5 minutes or until tender. Stir together onion mixture, sausage, and grits croutons, tossing gently. Drizzle egg over mixture; add parsley, stirring gently. Spoon dressing loosely into a greased 11" x 7" baking dish.

Step 6

Bake, uncovered, at 350° for 35 to 45 minutes or until browned.

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