STUFF THAT BIRD ITALIAN STYLE
This is an Italian dressing for Turkey. I don't stuff birds, although if you wish to, be my guest. I got this several years ago from GMA on a "dressing" challenge. It didn't win, but it got my attention. I've changed it some. It's different, and yet, very recognizable as a top-notch dressing. If you like it, see more of my recipes at http://mybestcookbook.wordpress.com
Provided by Sherry Peyton @SherryPeyton
Categories Side Casseroles
Number Of Ingredients 14
Steps:
- Chop the bacon into 1/2 inch pieces and saute until fat rendered. Remove and pour off excess fat drippings. Saute sausage, onion and celery until softened and mostly done.
- As to the cornbread and bread cubes. I make my own. I often have cornbread made in the freezer from chili dinners and I just defrost it. The bread dries almost over night. Don't let it get too hard before you slice it into cubes with a bread knife. (Or buy Jiffy mixes or bagged cubes if you desire) I really think homemade is better
- Add all the ingredients into a large bowl except for the chicken broth. Stir until everything seems evenly distributed.
- Place in a buttered baking dish and add broth until when a spoon is pressed down on the dressing, you can see liquid. Don't get it too wet. You can always add more.
- You can make the night before and refrigerate at this point. Bring to room temperature before reheating.
- If your baking dish is about 2-3 inches deep, 350 for a hour is about right. Covered.
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