Way back when, a looooong, long time ago, I posted a recipe for Sausage Dressing. And, if you are anything like I was before I learned about sausage dressing, you might be asking if I’m talking about a dressing for salad. Made out of sausage. I am not. I am talking about bread, sausage, onions, and celery coming together to create the most perfect Thanksgiving side dish out there. Even better than mashed potatoes. Oh yes, I did just say that. Meant it, too.
The problem with the original recipe that I posted is that I was kinda a failure at photography back then. Everything is underexposed and my white balance is unbelievably bad and, well, I thought you all deserved this recipe with some prettier pictures. You eat with your eyes first, after all.
Then I tried to take pictures of sausage dressing and I realized that it’s just not an attractive food. I’ll share it with you anyway though, because this stuff is made of dreams. And sparkles. Sprinkled with rainbows. It’s good stuff, y’all.
- 3/4 loaf of white bread
- 1 pound sage flavored ground sausage
- 1 cup diced celery
- 1 cup diced onion
- 26 ounce can cream of chicken soup
- 1/2 teaspoon ground sage
- Preheat oven to 400 degrees.
- Tear bread into bite sized pieces, place in 9×13 dish and put bread in oven to toast. Or, if you like to think ahead, just lay the bread out on a baking dish and leave it on the counter overnight. It'll be perfectly stale the next day and ready to use, no toasting required.
- Brown sausage, onions and celery until sausage has cooked through. Do not drain.
- Transfer sausage and vegetables to a large bowl and add soup. Mix well.
- Remove bread from oven and add bread pieces to the sausage mixture. Mix together well, making sure to get all of the bread coated in the soup mixture.
- Pour mixture into the 9x13 baking dish and smooth with the back of a spoon and sprinkle with sage.
- Cover with foil and bake for 45 minutes. Remove foil and bake another 15 minutes or until browned.
- Serve immediately.