Every year, my family begs me for the same dressing. It's got Cajun sausage in it and it's sort of spicy. I usually end up making a double batch if we have guests, and it makes great leftovers. I adapted a recipe from a Bon Gourmet magazine about 10 years or so ago. The family fell in love, and it's been a tradition ever since.
Since people have been asking me, I'm sharing it here with you today. If you give it a try, I hope you enjoy! And please, share recipes with me in the comments! I love recipes!
2 tablespoons (1/4 stick) butter
1 pound smoked sausage or polish kielbasa sliced into rounds (or Cajun andouille if you want to spice it up! I get Ragin’ Cajun brand)
1 12-ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread or regular bread stuffing mix (I’ve used both at different times; Mr. Harris seems to prefer the regular bread, so that’s what I use. I usually get Pepperidge Farms)
Up to 1 1/2 cups (approx) canned low-salt chicken broth
Melt butter in heavy large skillet or Dutch oven over med-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with spoon or spatula, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot sauce, and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate. Just reheat mixture when ready and proceed.) Stir stuffing mix into sausage mixture. Season with salt and pepper.
You can bake the stuffing in a turkey, or separately (dressing). I usually like to do it separately. Preheat oven to 350, generously butter a baking dish that will fit all the dressing. Add enough broth to moisten (that’s where the broth comes in, use as much as necessary–I’ve never used all of it, btw). Put dressing in dish. Cover with a piece of buttered foil and bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 more minutes.
While you're cooking that day, try to sneak in some quality time with the HOT, SEXY & BAD men in this set!
Would love to win books..always need more to read.
Thank you…..sounds delicious. I’ve never made a sausage. Your recipe sounds really good. 🙂
oh, can’t wait to try! 😛