Turkey Sausage, Apple & Sage Dressing

Turkey Sausage, Apple & Sage Dressing

YIELDS:

8 – 10 servings

PREP TIME:

0 hours 20 mins

COOK TIME:

1 hours 0 mins

TOTAL TIME:

1 hours 20 mins

INGREDIENTS

1 Large Loaf of Italian Bread, cut into large cubes and let out overnight to dry 16 Oz. Turkey breakfast sausage 2 Stalks of Celery, chopped fine 1 Medium Onion, chopped fine 1/2 Cup Button mushrooms, sliced and finely chopped 1 Tbsp. Poultry Seasoning 1 Tbsp. Fresh Sage, finely chopped 1 Tbsp. Fresh Flat leaf parsley, finely chopped 1 Tbsp. Patricia and Paul’s Wild Mushroom & Sage Olive Oil 1 Tbsp. Butter 1 Honey Crisp apple, peeled, cored and chopped small chunks 1 Tbsp. Butter, unsalted 1 Tbsp. Patricia and Paul’s Red Apple Balsamic Vinegar 2 Eggs, beaten 1 – 1 1/2 Cups Chicken broth 1/2 Cup Pecans, toasted and chopped Cooking spray Kosher salt and freshly ground black pepper 1 Tbsp. Flat leaf parsley, chopped

INSTRUCTIONS

1) Preheat the oven to 375 degrees. Spray a casserole dish with cooking spray and put to the side. Put your air-dried bread cubes into a large bowl.

2) Spray a very large skillet with cooking spray. Add and heat 1 tablespoon of Patricia and Paul’s Wild Mushroom and Sage Olive Oil and one tablespoon of butter. Add the onion, celery and mushrooms. Sauté for 5 minutes until the vegetables are soft. Add the chopped sage, parsley and poultry seasoning. Stir into the veggies. Add the sausage and break up the sausage with a large spoon and mix into the cooked veggies. Add about a teaspoon of salt and 20 grinds of fresh black pepper, mix into the veggies and sausage and continue cooking until the sausage is cooked through. (About 5 minutes) Taste. If needed, add more salt and pepper. Pour this on top of your bowl of bread cubes.

3) Wipe out the skillet and add a tablespoon of butter and let melt. Add the chopped apples and tablespoon of Patricia and Paul’s Red Apple Balsamic Vinegar. Let cook until the apples are softened and most of the vinegar has evaporated. Add a pinch of salt and a couple of grinds of black pepper. Add the cooked apples to the bowl of bread cubes, sausage and veggies. Mix the ingredients together.

4) Add the beaten egg and one cup of the broth to the bowl. Mix everything together until completely incorporated. Add more broth until everything is really moist but not saturated and not dry. Add the toasted, chopped pecans and mix into the dressing.

5) Spoon the dressing into the prepared baking dish and press down so it is level. Cover with tin foil and bake in the over for 35-40 minutes until completely cooked through and piping hot. Uncover and bake for 5 more minutes. Sprinkle with the chopped parsley and serve right in the casserole dish along with your favorite roast chicken or turkey. Enjoy!

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