Favorite Dressing
This is one of the dressing recipes I make at Thanksgiving. If you don’t care for hot Italian sausage, then just substitute the mild sausage.
PrintFavorite Dressing
This is one of the dressing recipes I make at Thanksgiving.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dishes & Veggie
- Method: Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 large loaf thin bread, toasted
- 1 (8 ounce) bag Pepperidge Farm Seasoned Dressing
- 1 pound hot Italian sausage
- 4 onions, chopped
- 5 stalks celery, finely chopped
- 4 cups water
- 1 tablespoon salt
- Pepper, to taste
- 2 teaspoons sage
Instructions
- Cook sausage and onion together until done. Crumble sausage. Do not drain.
- Cook celery until tender in 4 cups salted water. DO NOT DRAIN WATER!
- Crumble toast. Mix in Pepperidge Farm Dressing.
- Pour sausage-onion mixture with drippings over the toast.
- Add seasonings.
- Add celery and hot celery water to moisten toast mixture. You may add more hot water according to how moist you like the dressing. Stir well.
- Put into a large casserole. Refrigerate.
- Bake at 350 degrees F for about 25 minutes, or until slightly browned and bubbly.
Notes
This is best if made a day ahead.
If you don’t care for hot Italian sausage, then just substitute mild. That is good also.
