Tony's Dressing of Epicness
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Ingredients
8 servings
Instructions
I treat the herbs the way I treat the garlic, add what feels “right”. Those are from the original recipe because I didn’t measure what I put into it… I did about 3 or 4 sprigs of rosemary (I think three), and the same of thyme and oregano. I got a bag of pre minced (powdered?) fresh rubbed sage from HEB and used 2 generous pinches. Basil I minced about 3 large leaves and 4 smaller leaves. This is a long-winded explanation to say the herbs are more guidelines than set in stone, but I’m sure you already knew that. I’m also trying to find a bread that I like for this recipe. You want something STARTING to turn stale (or lightly cooked in the oven until the outside crisps up) and is quite absorbent. I used sourdough originally, it gave a good chew and a nice sourness to it which cut through some of the fattiness of the Italian sausage; so it’s a good place to start
Step 1
Preheat oven to 325°F (no communist Celsius around here)
Step 2
Cook sausage in a large skillet over medium heat until cooked through (no pink remains), do not drain
Step 3
Remove and set aside sausage from the skillet and melt butter in the same skillet.
Step 4
Add the celery and onions and sauté until just beginning to turn translucent, then add garlic and continue cooking until aromatic and euphoria inducing.
Step 5
Combine the sausage, celery mixture, cheese, herbs, and cubed bread (reserving some cubes to sprinkle on top for browning and prettiness purposes) in a large bowl.
Step 6
Add chicken broth and egg to mixture; toss to combine.
Step 7
Spoon into a buttered 3-qt baking dish and add the remaining bread cubes. Cover with aluminum foil and bake for 1 hour.
Step 8
Uncover; bake for an additional 10-15 minutes longer or until lightly browned and reads 160°F[reedom units] (like a good god fearing American).
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