APPLE AND SAUSAGE DRESSING
Ingredients
1 lb. Sweet, mild or breakfast sausage, crumbled (not in casing)
1 each Red and Golden Delicious apples, cored, and cubed1
¼ c. Golden raisins
1 lb. bag Unseasoned stuffing cubes
6 tbsp. Unsalted butter, divided
3-4 c. Chicken stock (homemade preferably, or low sodium canned/boxed)
2 large Eggs, well beaten
2-3 tsp. Bell’s® Seasoning (to taste)
2 medium ribs Celery, diced, with leaves (chopped)
1 medium Sweet or yellow onion, chopped
.75 oz. packet Badia® Sliced Almonds
a dash Frank’s® Original Hot Sauce
Kosher salt, and
Freshly ground black pepper
Preparation
• Heat the stock, Bell’s®, Frank’s® and golden raisins in a covered saucepan until steaming.
• Cook until the raisins have plumped a bit, and shut off the flame. Set aside, uncovered, and allow to cool to about room temperature.
• Place the bread cubes in a large glass or ceramic bowl, and set aside.
• In a large skillet, melt 2 tbsp. of the butter over medium heat.
• Crumble the sausage into the melted butter, and cook until no longer pink, but not fully cooked. Fully cooked sausage will ruin the recipe, and the sausage fully cooks in the oven.
• Add the sausage to the cubed bread, including the drippings.
• Melt 2 tbsp. of the remaining butter in the same skillet
• Add the onion, celery and apples, and sautée until softened, about 3-5 minutes.
• Pour the vegetables and apple over the cubed bread and sausage.
• Using two large spoons, toss until well-combined. Set aside.
• Place the sliced almonds in a small, untreated non-stick skillet.
• Place over medium-low heat, and toast until just golden and fragrant.
• Add the almonds and parsley to the dressing mixture.
• Taste and adjust the seasoning, as needed.
• Add the scrambled eggs to the mixture and toss again, until well-combined.
• Pour the stock mixture over the dressing. Make sure it has cooled sufficiently, or else it will cook the eggs prematurely, and the dressing won’t hold together.
• Stir until well-combined.
• Spread the dressing into a 3 quart baking dish (or 9”x13” pan).
First Baking Method
• During the last hour of roasting a turkey (or chicken, etc.), place the dish on another rack.
• Cook for 40 minutes, then remove to a trivet (or hot pad, etc.)
• Melt the remaining 2 tbsp. of the butter in the skillet.
• Brush onto the top of the dressing.
• Return to the oven, and bake another 20 minutes, or until the top is crusty and golden-brown.
Second Method
• Preheat oven to 325°F.
• Place the dish on an available rack in the oven.
• Cook for 40 minutes, then remove to a trivet (or hot pad, etc.)
• Melt the remaining 2 tbsp. of the butter in the skillet.
• Brush onto the top of the dressing.
• Return to the oven, and bake another 20 minutes, or until the top is crusty and golden-brown.
This is my take on my Dad’s basic, go-to recipe. It’s simple, flavorful and truly is comfort food. It will be a most welcome addition to your holiday table!
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