Savory Sausage Dressing
The stuffing upgrade your holidays need.
Bulk pork sausage, mushrooms, rosemary, and herb stuffing mix — this dressing bakes up golden and savory and pairs perfectly with turkey or a holiday roast.
- Category
- Sides & Salads
- Servings
- 7
- Era
- 1980s
- Contributor
- Gerry D
Ingredients
- 1 package (12 oz) seasoned bulk pork sausage
- ¼ cup Crisco oil
- ½ cup chopped onion
- ½ cup chopped celery
- 1 clove garlic, minced
- 1½ cups sliced fresh mushrooms
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon dried rosemary leaves
- ⅛ teaspoon pepper
- 2 cups herb-seasoned stuffing mix
- 1 egg, slightly beaten
- ½ cup hot water
- 1½ teaspoons instant chicken bouillon granules
Instructions
- 1
Preheat oven to 325°F.
- 2
Cook sausage over medium-high heat until no longer pink. Drain. Transfer to a medium mixing bowl.
- 3
Heat oil in a large skillet. Add onion, celery and garlic. Sauté over moderate heat until celery is tender-crisp.
- 4
Add mushrooms, Worcestershire sauce, rosemary and pepper. Cook, stirring constantly, for 1 minute. Add mixture to sausage. Mix well.
- 5
Stir in stuffing mix and egg. Dissolve bouillon in hot water; stir into stuffing mixture.
- 6
Place in a 1½-quart casserole. Bake at 325°F for 30 to 35 minutes, or until heated through.
Recipe shared by Gerry D