RECIPE: Sausage & Triple Onion Dressing

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Sausage & Triple Onion Dressing

  • ½ to 1 pound bulk sausage (your preference for amount)
  • 1½ tablespoons finely minced garlic
  • 1½ cups finely diced celery
  • ¾ cup sliced leeks, white and light green parts only
  • ¾ cup onion
  • ½ cup finely chopped shallots
  •  1 package (14 – 16 oz.)favorite herb-seasoned cubed or crumbled stuffing mix
  • 2¼ to 3¾ cups fat free, lower sodium chicken broth (or vegetable broth)
  • ¼ – ½ teaspoon poultry seasoning
  • ¼ teaspoon ground black pepper
  • 1-2 tablespoons vegetable oil (optional)

Heat oven to 350°F. Coat a 9×13-inch glass or ceramic baking dish with vegetable cooking spray and set aside. In a large skillet over medium high heat, cook sausage and break into crumbles. Remove cooked sausage with a slotted spoon and drain all fat except several tablespoons. If there isn’t much fat in skillet, add 1 to 2 tablespoons oil and heat thoroughly. Add garlic, celery, leek, onion and shallots and sauté 5 minutes or until slightly tender. Combine stuffing mix, 2¼ cups chicken broth, poultry seasoning and pepper in a large bowl. Add sautéed vegetables and cooked sausage to stuffing mix, tossing lightly to combine. Add additional chicken broth for a moister stuffing. Transfer stuffing to baking dish and bake about 30 to 35 minutes, or until completely hot throughout. Makes 12 servings

Recipe created by Kim Galeaz, RDN CD

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