Sunday, December 8, 2019

Dressing for Turkey or Chicken

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 This past Thanksgiving, the dressing was particularly good, if I do say so myself. The guests remarked favorably as well, my daughter-in-law eagerly asking after the recipe. I had to think about that. I told her that, basically, it was very simple. I took one package of Bob Evans spicy pork sausage minus a slice from which I made a sausage biscuit that morning. Then, I diced up the ribs of celery that I had left that weren’t limp, a very large, almost mutant, shallot, more parsley than I thought I would need, a half a bag of Pepperidge Farm stuffing that I found in the freezer, and then for good measure, two small pieces of bread slightly toasted. “That,” my son said, “is a blog post.” It certainly is. I managed to jot it down in a workable form so that I could share it, but trust me when I tell you, this recipe is very flexible.
Dressing for Turkey or Chicken

1 16-oz. pkg. Bob Evan’s Hot Pork Sausage*, with a ½” slice removed for making yourself a sausage biscuit
2
Melissa’s shallots, finely chopped
3 ribs celery, finely chopped
½ cup chopped fresh parsley
¼ t. salt
¼ t.
poultry seasoning
¾ -1 14-oz. pkg. Pepperidge Farm Herb Stuffing**
6 T. melted butter
1 cup chicken or turkey stock

Cook sausage until done (breaking it up into tiny bits all the while), but not brown; drain. Place sausage into a large bowl. Add shallots, celery, parsley, salt, seasoning, and stuffing mix; toss to coat. Stir in melted butter and stock. Stuff turkey or chicken and bake as directed. This can also be baked, covered with foil, in a casserole dish at 375°F for 25-30 minutes. During the last 10 minutes of baking, remove foil to allow the top to crisp up and brown. Drizzle with a bit of
Turkey Gravy, and serve.

* Use original if you don’t like spicy.
** Not the cubed variety.

3 comments:

Linda said...

Pattie this sounds and looks SO good! I just asked my husband if he'd ever had dressing with sausage in it. Neither of us remembers anything but "plain". After failed attempts at duplicating my Mom's dressing (cornbread, day-old bread, celery, onions, eggs (!), chicken broth, and sage) I've been making Stove Top for years. I really must try this.
I love your son's comment!

judee said...

Patti,
Sometimes the best recipes are the ones that you kind of just throw together. This sounds like a winner

Rustown Mom said...

Ha! When ever I do this my daughter says that I am "making it up" as I go along...to which I reply OF COURSE. "cause thats' what cooking IS!!!