Recipe: Country Sausage And Sage Dressing
- 2 baguettes (long French bread), stale, cut into 1−inch cubes
- 1 tablespoon vegetable oil
- 1 pound Country Sausages, preferably homemade
- 1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
- 5 stalks celery, peeled, split lengthwise and cut in large (3/4 to 1 inch) dice
- 2 medium apples, peeled, cored and cut in large dice
- 1/4 cup Italian parsley, leaves picked and very coarsely chopped
- 1/4 cup branches fresh sage, leaves picked and coarsely chopped
- 4 eggs
- 2 cups turkey or chicken stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter
- The bread should be completely stale.
- If not, spread the cubes on a baking sheet and put in a low oven (250F) for about 1 hour to dry them out.
- Heat the vegetable oil in a large skillet.
- Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter.
- Transfer meat from skillet to large bowl, using a slotted spoon.
- Add onion and celery to the skillet.
- After 1 minute, add the apples and cook 2 more minutes.
- Place in bowl with sausage.
- Add bread cubes, parsley and sage to the bowl.
- In a separate bowl, mix the eggs and stock with the salt and pepper.
- Pour this over the sausage mixture and gently toss all the ingredients.
- They should combine without mushing.
- Generously butter a 16−inch baking pan (2 tablespoons).
- Spread the mixture in the pan and dot with more butter (4 tablespoons).
- Preheat oven to 350F and bake for 50 minutes to 1 hour.
- The top should have a nice golden brown crust.
Number of servings (yield): 4
Meal type: snack
Culinary tradition: USA (General)