Makes about 11 cups; 10 to 12 servings

Notes: Up to 1 day ahead, make dressing, put in casserole, cover and chill.

How to Make It

Step 1

Cut bread into 1/2-inch slices. Place slices in a bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally.

Step 2

Meanwhile, place a 10- to 12-inch frying pan over high heat. Squeeze sausages from casings into pan. Discard casings. Stir meat often to crumble and lightly brown, 10 to 15 minutes; discard fat. Add parsley, garlic, onion, and celery. Stir often until vegetables are lightly browned, 5 to 8 minutes.

Step 3

With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, cheese, basil, sage, and rosemary.

Step 4

Squeeze moisture from chard and add to bowl. Mix dressing and add salt to taste.

Step 5

Spoon into a shallow 3-quart (9- by 13-in.) casserole. For moist dressing, cover with foil; for crusty dressing, do not cover. Bake in a 325° to 350° oven (use temperature turkey requires) until hot (at least 150° in center) or lightly browned, about 50 minutes (1 hour if dressing is chilled).

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