Southern Sage Sausage Dressing

This classic bread dressing is made on the side and the perfect complement for grilled turkey. The cooked and crumbled sage sausage is the key ingredient and makes this dressing almost a meal onto itself. You can make it a couple of days in advance and “bake” on the grill or in the oven on Thanksgiving Day. Baking it in cast iron will keep it warm once you set out your Turkey Day buffet. I love to place the dressing in a cast-iron wedge pan or muffin pan so that each serving is crispy on the edges and moist in the center. Alternatively, bake the dressing in a casserole dish.

Serves 8

Grilling Method: Indirect/Medium Heat

OVEN TEMP: 350°F

1 large package Pepperidge Farm, herb-seasoned stuffing (Blue Bag)

1/4 loaf of favorite bread, crumbled

1 pound bulk hot sage sausage

Olive oil or butter for sautéing, about 4 tablespoons

1 large stalks of celery, chopped

1 large yellow/sweet onion, chopped

1 stick butter, melted

2 cups of homemade stock, or 16 ounces low-salt no-fat chicken broth, plus more to taste

Kosher salt and freshly ground pepper

Butter for pan/casserole

Mix package of stuffing mix and breadcrumbs and set aside, tossing occasionally so all crumbs dry out. Meanwhile, cook sausage in a skillet until completely cooked through and drain on paper towels.  Remove excess grease.  Add a butter or olive oil to pan to sauté vegetables and allow it to melt before adding vegetables.

In the same skillet, sauté celery and onions until soft and onions begin to caramelize.  Mix vegetables, sausage and melted butter in with the breadcrumbs until well combined. Moisten with chicken broth until stuffing holds together but is not too wet. Place in a well-buttered casserole dish and bake or grill at 350°F for 35-40 minutes or until top is browned.