Sourdough, Sausage, and Greens Dressing
Notes: Prepare dressing through step 5 up to 1 day ahead; chill.
How to Make It
Step 1
1
Put bread cubes in a 9- by 13-inch pan. Bake in a 350° oven, stirring occasionally, until dry and firm to touch, about 20 minutes.
Step 2
2
Meanwhile, rinse and drain chard. Trim and discard discolored stem ends; thinly slice stems and coarsely chop leaves.
Step 3
3
In a 5- to 6-quart pan over medium-high heat, stir sausage often until browned and crumbly, 5 to 8 minutes. With a slotted spoon, transfer sausage to pan with bread.
Step 4
4
Measure fat in the 5- to 6-quart pan; add enough butter to make 3 tablespoons. Add onion and celery. Stir often over medium-high heat until vegetables are limp, about 10 minutes. Add chard and stir often until limp, about 3 minutes.
Step 5
5
Combine bread mixture, parsley, sage, poultry seasoning, pepper, and chicken broth with chard mixture. Squeeze with your hands until evenly moistened. Return mixture to the 9- by 13-inch pan, spread level, and cover tightly.
Step 6
6
Bake in a 350° oven until dressing is hot in the center, about 40 minutes (45 to 50 minutes if chilled). For a crusty top, uncover for the last 20 minutes.
Ingredients
3/4 pound sourdough bread, cut into 1/2-inch cubes (2 qt.)
1/2 pound Swiss chard
3/4 pound bulk pork sausage
About 2 1/2 tablespoons butter or margarine
1 cup chopped onion
1 cup sliced celery, including tops
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh sage leaves or 2 teaspoons dried rubbed sage
2 teaspoons poultry seasoning
3/4 teaspoon fresh-ground pepper
1 3/4 cups fat-skimmed chicken broth
Directions
Step 1
1
Put bread cubes in a 9- by 13-inch pan. Bake in a 350° oven, stirring occasionally, until dry and firm to touch, about 20 minutes.
Step 2
2
Meanwhile, rinse and drain chard. Trim and discard discolored stem ends; thinly slice stems and coarsely chop leaves.
Step 3
3
In a 5- to 6-quart pan over medium-high heat, stir sausage often until browned and crumbly, 5 to 8 minutes. With a slotted spoon, transfer sausage to pan with bread.
Step 4
4
Measure fat in the 5- to 6-quart pan; add enough butter to make 3 tablespoons. Add onion and celery. Stir often over medium-high heat until vegetables are limp, about 10 minutes. Add chard and stir often until limp, about 3 minutes.
Step 5
5
Combine bread mixture, parsley, sage, poultry seasoning, pepper, and chicken broth with chard mixture. Squeeze with your hands until evenly moistened. Return mixture to the 9- by 13-inch pan, spread level, and cover tightly.
Step 6
6
Bake in a 350° oven until dressing is hot in the center, about 40 minutes (45 to 50 minutes if chilled). For a crusty top, uncover for the last 20 minutes.
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