A Sage Old Sausage Dressing for Thanksgiving

We like a lot of things about the Thanksgiving meal but nothing beats our annual homage to country sausage and sage dressing (apparently my wife tells me this is different from the stuffing I’d normally insert into the bird).

Here goes (you still have time to run to the store):

What you’ll need:

2 Baguettes (preferably stale, cut into 1 inch cubes
1 tablespoon of vegetable oil
1 pound of country sausages (the meat taken out of their casing)
5 stalks of celery split and diced (1 inch)
1 large onion diced (1 inch)
2 medium apples peeled and cored then diced (1 inch)
1/4 cup of Italian parsley, coursely chopped
1/4 cup of fresh sage, coursely chopped
2 cups of turkey or chicken stock
4 eggs
1 teaspoon salt
1 teaspoon black pepper
6 tablespoons unsalted butter

If the bread isn’t stale, spread the cubes on a baking sheet and toast in a low heat oven for 1 hour to dry them out.

Next, heat the oil in a large skillet. Brown the sausage meet, breaking up the meat into small chunks. Transfer the meat to a large bowl then add onion and celery to the skillet. Sautee for one minute then add the apples and cook for two minutes. Remove mixture and place in bowl with the sausage.

Add the bread cubes, parsley and sage to the bowl.

In a different bowl, mix the eggs with the stock, salt and pepper. Pour over the sausage mixture and toss them together.

Butter a 16 inch baking pan (lots of butter!!) then spread the mixture into the pan.

Preheat the oven to 350 degrees then bake for 1 hour.

Serves 10 as a hearty side dish

- Matthew

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