Bird’s (best ever!) Dressing


I have been working on the “perfect” Thanksgiving dressing for over 5 years now and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make, doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Pepperidge Farm bread crumbs, I mix the Herb & Cornbread and its great! They now that they have 2 different textures; cubes & crumbs. Feel free to use whatever bread you like.

Oh, did I mention it makes a TON!! Feel free to cut recipe in half.

16 oz  Herb & Corn Bread Stuffing (apx a bag and a half)

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb sweet  Italian Sausage

2 Granny Smith apples, diced

2 sticks Butter, melted &  halved

1 tsp salt

1/2 tsp red pepper flakes

2 tsp basil

2 c Parmesan Cheese

1 c white wine

1 c chicken broth

1 c milk

Cook Italian Sausage & add to stuffing,melt butter; sauté onion & celery add to stuffing, add wine & chicken broth to sauté pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased broiler pan (this makes a thiner,crisper dressing; ifyou prefer thicker, use a 9×13 pan) depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

xoxo, Mama Bird

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