Sage Sausage Dressing
16" enameled roasting pan or 6qt or larger Dutch Oven.
You need more depth than a standard 9x13 casserole dish, and a lid is a plus for the first half of the cook.
Ingredients
8c each Sourdough and Sweet Cornbread, 1/2"-3/4" dried cubes
1.5lb Pork sausage, Sage
3c onion, diced
2c celery, diced
2c apple, diced
1.5c pecan pieces
1c craisins or raisins
2t garlic, minced
2 large eggs
3c chicken broth or stock
4T finely chopped fresh sage
1T salt
2t poultry seasoning
1t granulated garlic
3/4t black pepper
Preheat oven to 375°
Brown 1.5lbs sage pork sausage.
Once browned remove and in the oil, saute 3c diced onion, 2c diced celery and 2t minced garlic.
Once sauteed combine sausage back, and add 2c apple diced, 1c Cran-raisins or Raisins and 1.5c Pecan pieces.
In a mixing bowl crack 2 eggs and beat, add 3c chicken broth, 4T finely chopped fresh sage, 1T salt, 3/4t black pepper, 2t poultry seasoning, 1t granulated garlic.
Whisk it all together.
Place 8c dry sourdough bread cubes and 8c dry sweet cornbread cubes into a large Dutch Oven or other large baking dish.
(Prep your dried bread cubes 3 days beforehand or dry in oven.)
Pour mixture over breads and fold together, fold sausage mixture in and then bake covered for 30 minutes.
Remove cover and bake for 30 minutes more.
16" enameled roasting pan or 6qt or larger Dutch Oven.
You need more depth than a standard 9x13 casserole dish, and a lid is a plus for the first half of the cook.
Ingredients
8c each Sourdough and Sweet Cornbread, 1/2"-3/4" dried cubes
1.5lb Pork sausage, Sage
3c onion, diced
2c celery, diced
2c apple, diced
1.5c pecan pieces
1c craisins or raisins
2t garlic, minced
2 large eggs
3c chicken broth or stock
4T finely chopped fresh sage
1T salt
2t poultry seasoning
1t granulated garlic
3/4t black pepper
Preheat oven to 375°
Brown 1.5lbs sage pork sausage.
Once browned remove and in the oil, saute 3c diced onion, 2c diced celery and 2t minced garlic.
Once sauteed combine sausage back, and add 2c apple diced, 1c Cran-raisins or Raisins and 1.5c Pecan pieces.
In a mixing bowl crack 2 eggs and beat, add 3c chicken broth, 4T finely chopped fresh sage, 1T salt, 3/4t black pepper, 2t poultry seasoning, 1t granulated garlic.
Whisk it all together.
Place 8c dry sourdough bread cubes and 8c dry sweet cornbread cubes into a large Dutch Oven or other large baking dish.
(Prep your dried bread cubes 3 days beforehand or dry in oven.)
Pour mixture over breads and fold together, fold sausage mixture in and then bake covered for 30 minutes.
Remove cover and bake for 30 minutes more.
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