Is it stuffing or dressing? My mom would use the word interchangeably, but according to the dictionary stuffing is when it is inside the turkey cavity and dressing is baked in a dish. Either way the dish is delish. For mama Alice Pepperidge farm was the brand of choice. Some things just don't change. I still use Pepperidge farm to make my dressing today but I switched up the recipe just a bit with sausage. My mom used the gizzards once she cooked them in a sauce pan then she would cut them up and use the drippings to soften the dressing, with the onions and celery.
When I think about dressing I think about the holiday dinner menu. I remember getting ready to go to my mom's house for Thanksgiving, Christmas, or Easter Sunday dinner. The menu was basically the same on those three celebrated occasions. Sliced Turkey, dressing smothered in thick delicious gravy, creamy mac n cheese, melt in your mouth collards, topped with light and airy hot rolls, all washed down with a tall glass of sweet tea. After that mouth smacking meal mom would have sweet potato pie and coconut pie for desert. Oh my! Those were the days.
This recipe was inspired by one of my supervisor's who thinks he can cook. He was the best boss and was nice enough to share this recipe with adding sausage to the dressing. In actuality you can add oysters, shrimp, or crabmeat. Each protein enhances the dressing flavor.
Frequently Asked Questions
Can dressing be made ahead of time?
I always make my dressing a day before I cook it so all the ingredient marinates together. It pulls out the flavor when it is baked.
How do I keep the dressing from being too dry?
The best way to keep a nice moist not wet dressing is the ratio of liquid (broth) used. Don't soak the breading in broth but coat the breading.
Can I freeze dressing?
Dressing can be stored in the freezer in a air tight container up to 3 months. I wrap mines in aluminum foil then a freezer zip lock bag.
Ingredients Sausage Herb Dressing
1 cup vegetarian broth (Better than Bouillon)
1 bag Pepperidge Farm herb dressing
2 stalks celery chopped
1 large onion chopped
2 Tbsp butter
1/2 lb. Sage Sausage
1 tsp salt
1 tsp black pepper
Let's Cook
Preheat oven to 350°F
Over medium heat add 2 tablespoons of butter, chopped celery, onions, salt and black pepper. Sweat them down until tender and set them to the side.
In the same sauce pan cook the sausage until no pink is visible.
Add vegetarian broth, sausage, onion, and celery. Heat to a boil.
Light spray casserole dish and add the Pepperidge Farm herb dressing
Add the seasoned vegetarian broth, sausage, onions, and celery to the herb dressing. Bake in the oven 30-35 minutes. *(Cover to keep dressing moist, for a more crispy dressing leave uncovered)
In bird bake
Spoon stuffing mixture loosely into the turkey cavity.
Bake the turkey as directed.
Allow the turkey to stand 20-25 minutes before slicing and serving stuffing
Stove top dressing
Instead of adding the herb dressing to a casserole dish, add the dressing to the sausage, vegetarian broth, onions and celery in the pan. Cover for 5-8 minutes, fluff with a fork and serve.
This is gravy ready!
Bon Appetit, ENJOY!
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