Sausage Dressing—with some tricks!

This is a fairly standard stuffing/dressing recipe, but with some tricks that make a difference:
  • Use poultry fat instead of butter.
  • Reserve a third of the celery raw until final mix before the oven step (adds crunch).
  • Instead of browning the sausage crumbled, form it into thin patties and brown it darkly on both sides, then chop into rough chunks with a spatula.
  • Cook uncovered to achieve some crunch.
  • Use the hottest sausage your audience will enjoy. Or make 2 batches, one hot one not.
  • Reheat in a waffle iron!
You need a big, big mixing container for a double batch.

After roasting a bird, separate the fat from the drippings (you will be making gravy, right?) and save any extra fat to use in place of the butter most recipes call for. Unless you saved some from a previously roasted bird, or are cooking your bird in advance, this may not be practical.
Print Recipe
Dressing with sausage Yum
Course Side dish
Cuisine American
Servings
bag stuffing
Ingredients
Course Side dish
Cuisine American
Servings
bag stuffing
Ingredients
Instructions
  1. Dice the onions, slice the celery, optionally reserve a third of the celery aside, and get the stock ready. Sprinkle them with salt, mix, and set aside.
  2. Form sausage into large thin patties and brown well on both sides over medium-high heat. Mashing it under a round grill press and chopping it into quarters with the spatula works well.
  3. Break up the sausage into chunks and remove it from the pan. Don't worry if it isn't cooked through yet. LEAVE ANY LIQUID BEHIND.
  4. Add the fat or butter to the pan and heat to just bubbling.
  5. add the onions and sauté a minute or so, using something like a flat edged wooden spoon to scrape up any browned bits from the sausage step.
  6. Add poultry seasoning to taste (don't be shy!).
  7. Add the celery except for the reserved 1/3rd. Sauté until everything loosens up nicely - about 3 or 4 minutes - not long enough for the onions to start to caramelize.
  8. Return the browned meat to the pan, mix a minute or so, breaking up any overly large clumps. Remove from heat and let cool a few minutes.
  9. Preheat oven to 375°F
  10. In a large bowl (REALLY large if you doubled the recipe) mix together the stuffing mix and the sautéed contents of the pan.
  11. Whisk optional egg into stock.
  12. Pour the stock over everything, add the reserved celery, mix well.
  13. Pack into greased/buttered bread or baking pans. Bake uncovered at least 30 minutes.
  14. Raise oven temp to 450°F. Check every 5 minutes until the top is crunchy and a little browned. Don't let it burn!
Recipe Notes

Here's a great morning-after-thanksgiving breakfast idea from my bro-in-law Rex:  Scramble some eggs, heat up some stuffing, and mix.  Instant sausage eggs and toast. Diced turkey meat could be a nice addition.  Dark would be good.

View online at KillerNoms.com/stuffing

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