Monday, November 9, 2020

Grandpa’s Spicy Dressing with Sausage

Grandpa’s Spicy Dressing with Sausage

Whether you call it stuffing or dressing...whether it is made with cornbread, dried bread crumbs or comes from a box... THAT dish... THE dressing or stuffing is a very important part of any Thanksgiving feast.  Dare I say, the dressing might be the most important side dish of the day?? 

This is our family’s recipe, a recipe carefully developed and crafted by my father... It’s a beloved recipe and no Thanksgiving would be the same without it.  Cheers to dear old dad for agreeing to share his recipe with the world.

This is my dad and mom from a Thanksgiving celebration a few years ago.

All families have traditions... it might be gathering to cut the family Christmas tree, traditions might include turkey-day trots or card games that last long into the the night... Our family gatherings include: an old-fashioned card game with a few friendly wagers, holiday-themed Pictionary... we use a large dry-erase board so everyone can see and play, scavenger hunts for the kids, pie and coffee by the fireplace and back in the day... we spent the evening letter-writing to Santa with our littlest ones.

I’m so curious what family traditions do you love the most at Thanksgiving?  Is there a family dish or dessert that “makes” Thanksgiving extra special every year?  Share your favorites in the comments!! 

However you celebrate, however you gather and honor your family I hope that your day is full of love, gratitude, good recipes and good cheer.  Stay safe, and be well.  Xo

Get the recipe:

Recipe Courtesy of Chuck Roudebush
Blue Ribbon Kitchen, Karri Perry
Baking temp: 350
30-40 minutes covered, 15 minutes-uncovered- total time:  45-55 minutes
Serves 15-18 people 

16 cups dried bread crumbs- (using white, wheat or other more neutral bread flavors) 
2 cups celery, including leaves- large dice
1 ½ cups yellow or white onion-large dice
1 cup (16 TBS) unsalted butter
1 ½ lb. hot bulk sausage (For less spice: use half hot sausage and half sage or mild sausage)

2 tsp poultry seasoning
½ tsp paprika
2 tsp ground sage
1 tsp thyme
3-5   drops Tabasco sauce
½ tsp salt
¾ cup flat leaf parsley, finely chopped

3 large eggs-lightly beaten
6-7 cups turkey/chicken broth

Step 1: Prepare bread crumbs, by cubing bread  (1-2 inch cubes ) and toasting until dry, on two baking sheets at 250 degrees in the oven.  OR use store-bought bread  cubed crumbs for this dressing.  (16 cups are needed)

Step 2: In a very large mixing bowl, place the dried bread crumbs.  Set aside.

Step 3: On the stove top, brown the sausage in a large skillet.  Transfer to a plate to cool slightly.

Step 4: In a large skillet on medium heat, add the butter, chopped celery and onions, sauté until the celery and onions are softened (about 10-15 minutes)  

Step 5: Add the cooked celery/onion/butter mixture to the dried bread crumbs. Gently stir.

Step 6: Add all the spices, parsley and Tabasco sauce and the cooked sausage to the bread crumb mixture, stirring well to combine.

Step 7:  Begin adding the broth,  1-2 cups at a time, drizzled over the dressing mixture, allowing the bread crumbs to soak up the liquid.  Gently stir to move the bread crumbs around, allowing the entire mixture to be moistened.

Step 8:  Add the beaten eggs, and fold into the dressing mixture to combine.

Sep 9: Using a large ice cream scoop, portion the dressing into a large buttered casserole dish.

Step 10: Cover with aluminum foil and bake at 350 degrees covered for 30-40 minutes.  Remove the foil and continue to bake for an additional 15-20 minutes or until the dressing is hot and the tops are golden and lightly toasted.

To Make Ahead:  At Step 10, cover and refrigerate prepared dressing.  Bake adding additional time to heat through.



Know your sausage brands... Some brands of bulk sausage are very hot -hot sausage ...while other hot sausage brands are less aggressive in the heat department.  For this recipe I used Country Pride brand, and I have used Jimmy Dean Sausage in the past, which were usually on point.  When a package says 'Hot- Sausage', it can be really hot and spicy......  maybe test-taste your cooked sausage before adding the full amount to the recipe to decide if the heat-level is right for  you and your guests.  (We've had a Thanksgiving here and there where the sausage dressing was super hot... and we needed extra ice waters too cool off)  ha.   

If making for children, consider making this recipe with mild or sage sausage, and omit the Tabasco.  Sometimes the spice can be too much for younger ones.

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