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Ok, folks here it is, I promised ya that I would post my dressing recipe in another thread. So throw a fattie in the smoker and Enjoy! :D
Sausage Cranberry Dressing
Ingredients:
6 cups bread croutons made from white and wheat bread (see Instructions)
1 pound sausage, browned, drained and crumbled
1/4 cup freshly chopped sage or 1/8 cup dried sage
2/3 cups chicken stock
3/4 cup dried sweet cranberries
1/2 cup toasted pecan halves and pieces
1/4 cup diced celery
1/2 cup diced onion
extra virgin olive oil
salt and freshly cracked pepper to taste
Instructions:
Stack the bread and cut into 1/2 inch cubes and place bread cubs into a large bowl. Drizzle enough olive oil onto the bread to lightly coat. Place fresh or dried sage into bowl with bread cubes; sprinkle with salt and freshly cracked pepper. Spread bread cubes out on a cookie sheet and place into a 350 degree oven for approximately 20 minutes or until bread pieces have dried out and become golden. Remove from oven and allow bread to cool.
Place cooled bread cubes into a large bowl and add the crumbled sausage, cranberries, toasted pecans, celery and onions; toss to incorporate all ingredients. Pour chicken stock over stuffing and place stuffing into an oven proof casserole dish and cover with aluminum foil.
Bake in a 350 degree oven for 30 minutes.
Sausage Cranberry Dressing
Ingredients:
6 cups bread croutons made from white and wheat bread (see Instructions)
1 pound sausage, browned, drained and crumbled
1/4 cup freshly chopped sage or 1/8 cup dried sage
2/3 cups chicken stock
3/4 cup dried sweet cranberries
1/2 cup toasted pecan halves and pieces
1/4 cup diced celery
1/2 cup diced onion
extra virgin olive oil
salt and freshly cracked pepper to taste
Instructions:
Stack the bread and cut into 1/2 inch cubes and place bread cubs into a large bowl. Drizzle enough olive oil onto the bread to lightly coat. Place fresh or dried sage into bowl with bread cubes; sprinkle with salt and freshly cracked pepper. Spread bread cubes out on a cookie sheet and place into a 350 degree oven for approximately 20 minutes or until bread pieces have dried out and become golden. Remove from oven and allow bread to cool.
Place cooled bread cubes into a large bowl and add the crumbled sausage, cranberries, toasted pecans, celery and onions; toss to incorporate all ingredients. Pour chicken stock over stuffing and place stuffing into an oven proof casserole dish and cover with aluminum foil.
Bake in a 350 degree oven for 30 minutes.
