Sunday, November 23, 2014

Marbled Bread Stuffing

Please forgive my absence.  Actually, I've not done much cooking in these last few weeks and with Thanksgiving just a few days away, I'm relying on some traditional dishes: deep-fried turkey, cornbread dressing  {see  11-18-14 post}, Three Cheese Scalloped Potatoes {12-26-11 post}, Brussels Sprouts (trimmed and cut an "X" at the stem, boiled in salted water 8-14 minutes, depending on size of sprout), Broccoli Salad {10-10-12}, cranberry sauce, and  Chiffon Pumpkin Pie (recipe to follow when I have a pic!)

But, in the meantime, I tasted the most fabulous dressing, thanks to Publix.  They were demo-ing this incredible side dish the other day.  If Jim and I weren't dyed-in-the-wool cornbread and sage dressing folks, I would definitely be making this.  And I will make this, just not for Thanksgiving (photo is on top left). 

But if you're looking for something different for your Thanksgiving table (or any other dinner evening), you must try this.    It is designed for serving with a main  course such as baked ham, roasted turkey, or beef roast.  It is absolutely the best!


1/2 loaf marbled rye bread
1 Tbsp canola oil
8 oz trinity mix (diced onions, bell pepper, celery)
1/2 tsp kosher salt
1/4 tsp pepper
8 oz mild Italian sausage (or breakfast sausage), casing removed
1 Tbsp white balsamic vinegar
1 (17.6 oz) carton seasoned chicken stock (or broth)
1 tsp poultry seasoning
5 oz shredded Swiss cheese

Preheat oven to 350F.  Cut bread into 1" cubes (6 cups) and place in single layer or baking sheet; bake 8-10 minutes or until toasted.

Preheat large saute pan on medium-high 2-3 minutes.  Place oil in pan, then add trinity mix, S&P, cook and stir 3-4 minutes or until tender.

Add sausage, brown 6-7 minutes, stirring to crumble meat, or until no pink remains.

Stir in vinegar, stock, and poultry seasoning, bring to a simmer.  Remove pan from heat and let stand 2 minutes to cool.

Combine bread, cheese, and sausage mixture until evenly coated; transfer to a 13x9" baking dish.  Bake 30-35 minutes or until center is set.  Serve.

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