Thanksgiving Farmhouse Sausage Dressing

Cooking Instructions

1. Preheat oven to 250°F.
2. Place bread cubes on sheet pans and bake for 8 minutes or until dry and lightly toasted. Remove and transfer to a very large bowl.
3. Raise oven temperature to 375°F.
4. In a large skillet over medium heat, melt butter and add onions and celery. Cook, stirring occasionally for 10 minutes or until vegetables are soft. Add to the bread cubes, cooked sausage, herbs, pepper and set aside. Add ½ the chicken stock and combine. Whisk eggs with remaining chicken stock and combine with dressing mixture.
5. Transfer to a greased 13x9x2” baking dish, cover with foil and bake for 45-50 minutes at 375°F.
6. Remove foil and bake an additional 45 minutes or until browned on top and hot in the middle.

Tips:

1. Save leftover bread heals and scraps between now and Thanksgiving. Cut them into cubes and freeze until you start your “Big Dinner” preparations. The types of leftover breads can be mixed and matched.
2. To help with your prep planning, the dressing can be made a few days in advance and kept in the refrigerator until ready to bake.
3. If you refrigerated the dressing, take it out of refrigerator and let sit an hour or so before baking.
4. If you’re in a hurry or need the oven space, once dressing is fully baked, you can remove the foil and broil for the crispy top.
5. Notice there’s no added salt in the recipe, the reason is bread and store-bought broth are typically higher in sodium. If you want to add salt to the preparation, 1 teaspoon is recommended.