Italian Sausage Dressing
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Look for lean sausage with lots of taste. If your sausage has fennel seeds, reduce or omit them from the dressing.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 208 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 38 mg |
| sodium | 688 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 12% |
| vit A | 9% |
| vit C | 58% |
| folate | 14% |
Suggested Recipes
-
8 cups (2 L) cubed (1/2 inch/1 cm) Italian bread
4 Italian sausages (1œ lb/625 g)
2 tbsp (25 mL) extra-virgin olive oil
1 onion, chopped
2 stalks celery with leaves, diced
2 cloves garlic, minced
2 tsp (10 mL) fennel seeds, lightly crushed
4 cups (1 L) halved cremini or white mushrooms
1 turkey liver, finely chopped (optional)
1 jar (370 mL) roasted sweet red peppers, drained and chopped
1/2 cup (125 mL) chopped fresh Italian parsley
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1-1/2 cups (375 mL) turkey or chicken stock
1/2 cup (125 mL) dry white wine or turkey or chicken stock
1 egg
Preparation:
Spread bread on rimmed baking sheet; toast in 450°F (230°C) oven, tossing once, until golden, about 8 minutes. Set aside in large bowl.
With fork, pierce each sausage a few times. Place in skillet and pour in enough water to come œ inch (5 mm) up side of pan; cover and bring to boil over medium heat. Boil until no water remains, about 7 minutes. Uncover and brown all over. Remove from pan; let cool. Slice very thinly; add to bread.
Pour off fat in pan. Add oil, onion, celery, garlic and fennel seeds; fry, stirring often, until vegetables are softened, about 5 minutes. Add mushrooms, and liver (if using); cook, stirring occasionally, until mushrooms are softened, about 7 minutes. Add to bread cubes along with red peppers, parsley, oregano, salt and pepper. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, whisk together stock, wine and egg; stir into dressing. Place in greased 13- x 9-inch (3 L) glass baking dish or casserole; cover with foil. Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until top is crusty, about 10 minutes.
With fork, pierce each sausage a few times. Place in skillet and pour in enough water to come œ inch (5 mm) up side of pan; cover and bring to boil over medium heat. Boil until no water remains, about 7 minutes. Uncover and brown all over. Remove from pan; let cool. Slice very thinly; add to bread.
Pour off fat in pan. Add oil, onion, celery, garlic and fennel seeds; fry, stirring often, until vegetables are softened, about 5 minutes. Add mushrooms, and liver (if using); cook, stirring occasionally, until mushrooms are softened, about 7 minutes. Add to bread cubes along with red peppers, parsley, oregano, salt and pepper. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)
In bowl, whisk together stock, wine and egg; stir into dressing. Place in greased 13- x 9-inch (3 L) glass baking dish or casserole; cover with foil. Bake in 400°F (200°C) oven for 20 minutes. Uncover and bake until top is crusty, about 10 minutes.
Additional Information
- Variation
Vegetarian Chestnut and Mushroom Dressing: Prepare a vegetarian version of the dressing for guests who won't be sharing the turkey with you.
Follow directions for Italian Sausage Dressing, omitting sausage and liver. Replace turkey stock with vegetable stock. Add 3 cups (750 mL) peeled cooked chestnuts to dressing.
Tags:
Meat-Pork; Vegetables; Eggs; Christmas; Skillet; Bake; Make-Ahead; Stuffings and Fillings;
Source
Canadian Living Magazine: December 2003
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