Recipe by Leslie in Texas
I'm posting this recipe at my son, James', request. He said that he could eat this three times a day! I think the original recipe was from " Southern Living" magazine, many years ago, but I've modified it to suit our tastes.. This recipe can be made a day in advance, refrigerated until it's time to be heated ( allow for additional cooking time ), and doubles well.This has been a staple at our Thanksgiving and Christmas dinners for many years years.
Top Review by Angela Marie
Loved it, a bit dry tho. but will certainkly make it again. Next time will probably adjust the broth a bit. I believe the reason is that the different brands of dry mix require different amounts of liquid. Very tasty. thanks
- 1 lb mild bulk pork sausage (I usually use "original recipe" Owen's or Jimmy Dean's sausage)
- 2 tablespoons butter
- 2 cups diced onions (about 2 large)
- 2 cups diced celery (include some leaves from the inner celery stalks)
- 1⁄2 bunch parsley, leaves chopped (about 1 c.)
- 2 eggs, lightly beaten
- 1 (14 1/2 ounce) can chicken broth
- 1 (16 ounce) packageplain cornbread stuffing mix (I use the bagged Pepperidge Farms brand)
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- salt and pepper
Directions See How It's Made
- Brown the sausage meat in a large skillet over medium heat, breaking meat up into small pieces as it cooks.
- Drain cooked sausage (I drain it in a colander and then run hot water over the meat to remove as much fat as possible) and remove meat to a large bowl.
- Add the butter to the skillet and melt over medium heat.
- Add onions and celery to skillet and cook, covered, until onions and celery are cooked through, stirring occasionally.
- Combine cooked vegetables, sausage,parsley,stuffing mix,and spices in the large bowl, stir in the beaten eggs and chicken broth and mix well.
- Spray a casserole dish with cooking spray and fill with dressing mixture.
- Cover and bake for one hour in a preheated 350 degree oven.
- Remove cover and bake for an additional 15-20 minutes, to lightly brown top of dressing.
- A cake tester or knife inserted should come out"clean" when the dressing is done.