Please do you yourself a favor and make this. Please do your family a favor and make this. Please do your tastebuds a favor and make this! It is SO goooood. Ugh. Heaven. Just think savory sausage, toasted pine nuts, and dried cranberries that have been drowned in a warm brandy bath. Yeah, you read that right. Just… Just make this.
As a note, dressing is stuffing that is NOT in a turkey. I like dressing so much better because it’s avoids the huge mess that is a stuffed turkey AND your turkey cooks much faster. This recipe is also insanely good and has become a Thanksgiving and Christmas staple!
Feel free to use chicken sausage instead of pork sausage if you want to be a bit healthier. I’ve made this dressing with both and no one has ever complained, or even noticed a difference.
This recipe from a Barefoot Contessa cookbook (Turkey Roulade). The recipe calls for Pepperidge Farm Herb-Seasoned stuffing mix. As a substitute I will use 3 cups of crumbled, dried wheat bread with a few teaspoons of poultry seasoning OR 3 cups of cooked wild rice (1 1/2 cups dried cooks into 3 cups). Again, no complaints.
I made this yesterday for thanksgiving, and this is the first picture I could get because it was devoured almost immediately after coming out of the oven.
- 3/4 cup dried cranberries
- 1/2 cup brandy
- 3/4 lb pork (or chicken) sausage
- 4 TB unsalted butter
- 1 1/2 cup yellow onion, chopped
- 1 cup celery, chopped (about 3 large stalks)
- 3 TB pine nuts, toasted
- 1 1/2 TB rosemary leaves, chopped
- 3 cups stuffing mix (see note)
- 1 1/2 cups chicken stock
- Kosher salt
- Fresh ground black pepper
- Pre-heat oven to 350 degrees.
- In small saucepan, add dried cranberries, brandy and 1/2 cup water.
- Bring mixture to a boil and then reduce heat and allow to simmer for 2 min. Set aside.
- Melt butter in large sauté pan over medium heat.
- Sauté onions and celery for about 5 min until softened.
- Add sausage, crumbling up into small pieces until browned and fully cooked through.
- To sausage mixture, add cranberries and all the liquid, toasted pine nuts and Rosemary. Stir together and cook for two more minutes.
- In a large bowl add stuffing mix, sausage mixture, chicken stock 1 1/2 tsp kosher salt and 1 tsp black pepper.
- Mix until fully combined.
- Pour dressing into casserole dish, and bake at 350 degrees for 45 min.
- Serve immediately.
- The original recipe calls for Peppridge Farm Herb- Seasoned stuffing mix. As an alternative, you can use 3 cups crumbled dried bread mixed with 2 TB of poultry seasoning, OR 1 1/2 cups wild rice cooked according to package directions.