Prep 30 mins
Cook 25 mins
This recipe is almost addictive and has been a favorite ever since I first had it at a family holiday meal! I had to guess at the number of servings because so many of us pig out on dressing. I usually use sage sausage and summer savory. Plain savory leaves can be used, but I prefer the more subtle summer savory. This also works well as a stuffing - just cool the dressing completely first. Enjoy! Update: My apologies, I forgot to include extra broth and a touch of butter for cooking the dressing separately! It's there, now.
- 1 lb bulk sausage (I use sage sausage)
- 3⁄4 cup butter (1 1/2 sticks) or 3⁄4 cup margarine, melted (1 1/2 sticks)
- 1 large chopped onion
- 1 cup diced celery
- 1 cup chopped pecans
- 1 teaspoon salt
- 1⁄2 teaspoon savory, leaves (I use summer savory)
- 1⁄4 teaspoon black pepper
- 8 cups toasted bread, about 12 slices, cut in cubes
- 2 eggs
- 3 tablespoons milk
- low-fat chicken broth, as needed
- 1 slice butter (optional) or 1 slice margarine (optional)
- Saute sausage over medium heat until crumbled and well-browned; set aside to drain.
- Wipe all fat from skillet. Melt butter in skillet over medium heat. Add onion and celery; saute until tender. Stir in chopped pecans, salt, savory & pepper. Saute 3 minutes longer. Stir in sausage.
- Mix lightly but thoroughly with bread cubes. Beat eggs with milk and add to bread mixture. Toss until blended.
- Dressing is fine as is if you are stuffing it in a bird for cooking. Otherwise, add just enough chicken broth and a pat of butter (if desired) until dressing reaches the moistness consistency desired.
- Bake dressing for 20-25 minutes at 350°F.