Roasted Pecan, Cranberry & Sausage Dressing

More from this source
SF Gate


Add a comment


7 to 8 ounces unsalted butter

2 loaves brioche, about 1 pound each

2 to 3 tablespoons turkey fat reserved from gravy or substitute butter

1 pound uncased mild pork breakfast sausage

1 large yellow onion, finely diced

8 ounces celery, about 6-8 stalks, peeled and finely diced

2 cups whole milk

2 cups low-sodium chicken broth

4 ounces pecans, about 1/2 cup, chopped

4 ounces dried cranberries, about 1/2 cup, chopped

-- Large pinch Bell's Seasoning or other poultry seasoning

-- Kosher salt and freshly ground pepper to taste

-- Leaves from 1/2 bunch parsley, minced

-- Leaves from 1/2 to 1 bunch sage, minced

-- Leaves from 1/2 to 1 bunch thyme, minced

You might also like

Red Quinoa With Roasted Butternut Squash, Cranb...
Gluten Free Goddess
Roasted Quail With Cranberry-Orange-Pecan Stuffing
Southern Living
Arugula Salad With Roasted Butternut Squash, Cr...
Festive Pork Loin Roast
Southern Living
Roasted Squash Stuffed With Corn Bread Dressing
Cooking Light
Roasted Acorn Squash with Wild Rice Stuffing
Chicken Salad With Roasted Peppers
Oxmoor House
Roasted Pear And Cranberry Relish
Canned Food Alliance
Crown Pork Roast With Cranberry Stuffing
Roasted Acorn Squash Risotto
Gluten Free Goddess