Jays Sausage Dressing
I always have people ask me to make this around the holidays and always get raves about how good it is.
I always have people ask me to make this around the holidays and always get raves about how good it is.
- Carbohydrate 76.6284842708333 g
- Cholesterol 205.674166666667 mg
- Fat 20.2743410416667 g
- Fiber 4.47952612213294 g
- Protein 24.2681973958333 g
- Saturated Fat 6.47319195833333 g
- Serving Size 1 1 Serving (255g)
- Sodium 1185.90383333333 mg
- Sugar 72.1489581487004 g
- Trans Fat 2.31166320833333 g
- Calories 594 calories
Step-by-step
- Brown the sausage in a skillet, when close to done, throw in the onion and celery and finish the sausage and soften the vegetables.
- You may need a little butter if there are not enough sausage drippings.
- Set aside to cool a bit.
- While cooling, mix bread with enough stock to soften the bread and add the eggs and spices and mix.
- Toss in the sausage and vegetable mixture and mix well, but do not mash.
- Add enough broth to make dressing very moist.
- Bake in a 350 degree oven for 50 minutes to 1 hour.
- If it starts to dry out, pour some extra broth on top while baking.
When should the aromatics hit the pan relative to the meat, and at what point does the bread absorb too much liquid? Managing these staging intervals dictates whether the final side dish achieves a crisp exterior crust while retaining a tender, custardy crumb inside. Stale bread functions as a sponge that requires precise hydration control, meaning the temperature of the stock and the timing of the egg incorporation directly dictate whether the mixture binds into cohesive clumps or remains waterlogged.
- Brown the sausage over medium heat to render out the fat before adding the diced onion and celery, ensuring the vegetables sweat in the meat drippings for roughly six to eight minutes until translucent.
- Cut the bread into uniform one-inch cubes and dry them out in a 300 degree oven for fifteen minutes if they are not already stale, because soft bread dissolves into paste upon contact with liquid.
- Whisk the two eggs thoroughly into the cooled stock before pouring the liquid over the bread to prevent the albumin from coagulating prematurely into scrambled bits when it touches warm ingredients.
- Bake the mixture uncovered at 350 degrees for 50 minutes to one hour, monitoring the top surface for excessive browning and introducing a foil tent if the edges darken too quickly before the center reaches 165 degrees internally.
- Substitute low-sodium chicken broth for giblet stock if necessary at a one-to-one ratio, though homemade gelatin-rich broths will impart significantly more body and glossy sheen to the crumb.
Proper sequencing transforms standard holiday side dishes through calculated fat retention and exact moisture management. Monitoring oven humidity during the final twenty minutes guarantees that the internal starches set properly without drying out the exterior edges.
