Weekend At The Cottage Recipes
SAUSAGE DRESSING RECIPE
Sausage mixed with chunks of sourdough, dried fruit, freshly chopped veggies and herbs…
INGREDIENTS
- 1½ lb pork sausage, removed from casing
- 1 loaf sourdough rye bread, cut into ½-inch cubes
- 4 tablespoons butter
- ½ sweet white onion, finely diced
- 3 celery ribs, finely diced
- 2 cups cremini mushrooms, sliced
- ½ cup dried apricots, chopped
- ½ cup dried cranberries, chopped
- ¼ cup each fresh parsley, sage and thyme, finely chopped
- 3 apples, cored and chopped
- 1 cup poultry stock
- salt and pepper to taste
DIRECTIONS
- Preheat the oven to 375°F. Place the bread onto a parchment-lined baking sheet and transfer to the oven, toasting until lightly browned and crispy. Set aside.
- Use one tablespoon of the butter to grease the casserole dish. Set aside.
- Melt the remaining butter in a large skillet on medium-high heat. Sauté the onions until soft and translucent. Add the celery and mushrooms and cook until soft. Crumble the sausage meat into the skillet and cook until all of the pinkness has disappeared.
- Place the toasted bread into a large mixing bowl. Add the contents from the skillet followed by the apricots, cranberries, pecans, herbs and apples. Stir to combine. Taste and adjust seasoning using salt and pepper.
- Transfer to buttered casserole dish, spreading out into an even layer, then slowly pour the poultry stock overtop. Transfer to oven and bake uncovered for 30-40 minutes or until top is lightly browned and toasted. Allow to cool for 5 minutes before sprinkling with a bit of chopped parsley and serving.
