Italian Sausage Dressing

By The Canadian Living Test Kitchen

13 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	208208 cal
pro	12 g12g pro
total fat	12 g12g total fat
sat. fat	3 g3g sat. fat
carb	14 g14g carb
fibre	2 g2g fibre
chol	38 mg38mg chol
sodium	688 mg688mg sodium
% RDI:	-
calcium	44 calcium
iron	1212 iron
vit A	99 vit A
vit C	5858 vit C
folate	1414 folate

Look for lean sausage with lots of taste. If your sausage has fennel seeds, reduce or omit them from the dressing.

Ingredients

8 cups cubed Italian bread 8 8cups cupscubed Italian bread
4 Italian sausages 4 4Italian sausageItalian sausages
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 onion , chopped1 1oniononions, chopped
2 stalks celery with leaves , diced2 2stalks stalkscelery with leaves, diced
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp fennel seeds , lightly crushed2 2tsp tspfennel seeds, lightly crushed
4 cups halved cremini mushrooms 4 4cups cupshalved cremini mushrooms or white mushrooms
1 1turkey liver, finely chopped (optional)
1 1jar jarroasted sweet red pepperroasted sweet red peppers, drained and chopped
1/2 cup chopped fresh Italian parsley 1/2 1/2cup cupchopped fresh Italian parsley
1 tsp dried oregano 1 1tsp tspdried oregano
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1-1/2 cups turkey stock 1-1/2 1-1/2cups cupsturkey stock or chicken stock
1/2 cup dry white wine 1/2 1/2cup cupdry white wine or turkey stock or chicken stock
1 egg 1 1eggeggs

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.

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.

Source : Canadian Living Magazine: December 2003