The Recipes

Holiday Dressing

I believe the mantra that stuffing is cooked inside of a bird, and dressing is made in a separate dish.  I am also a firm believer that making stuffing just robs the bird of moisture and squanders an opportunity to stuff the cavity of the bird with things that will keep it moist.  I'll just keep rolling with the holiday recipes for a few days, so bear with me!  Bookmark them for your next feast.

Holiday Dressing


- 2 loaves of bread
- 1 lb. sausage
- 1 yellow onion, diced
- 3 ribs celery, diced
- 2 cloves garlic, minced
- 3-4 c. chicken stock
- Handful of sage, chopped
- olive oil
- salt
- pepper

Two days before you serve, leave the loaves of bread out to get stale.

Preheat the oven to 350 degrees.

Cut the bread into cubes and scatter them in a large casserole dish.  Heat a tiny bit of olive oil in a large skillet.  Split the sausages (if in casing) and add the sausage to the pan.  Break up the sausage with a wooden spoon.  Once the sausage is brown, transfer it to a paper towel-lined plate.  If needed, add a little bit more olive oil to the pan.  Add the onions and celery and let them soften for approximately 10 minutes.  Add the garlic and cook an additional minute.  Add the sausage back to the pan, stir in the sage.  Add about half of the stock, stir, and pour the entire mixture over the bread cubes.  Stir to coat all of the bread cubes; pour the rest of the stock over the bread cubes.  Bake in the oven for 30 minutes.