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Thanksgiving Dressing: Challah Bread with Pork Sausage

Dressing is cooked outside the turkey

Stuffing is cooked inside the turkey

My favorite dressing recipe has a secret ingredient. Don't tell anyone because they might not want to try the dressing if they know it is in there. However they won't be able to pick out this ingredient. But it will add another layer of flavor!!! (see below)

Challah Bread and Pork Sausage Dressing

  • 1 loaf Challah bread, cubed (about 10 cups)

  • 1 Jimmy Dean pork sausage with sage roll

  • 1/2 cup onions, finely diced

  • 1 cup celery, chopped

  • 3 tablespoons fresh sage, finely chopped and divided

  • 1 tablespoon fresh rosemary, finely chopped

  • 1 teaspoon fresh thyme, chopped

  • 1 stick salted butter

  • 1-2 cups chicken stock

  • 2 eggs, lightly beaten

  • 2 oz liverwurst chopped into small dices (secret ingredient)

  • 1 cup sweetened dried cranberries (optional)

  • 1 cup pecans (optional)

  1. Preheat oven to 350°F. Butter 9x13-inch casserole dish. Set aside.

  2. In large skillet over medium heat, cook sausage, using spatula to break it up as it cooks.

  3. Add 1 1/2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add it to bowl with bread cubes.

  4. Leave 2 tablespoons of sausage drippings in the pan (drain any extra), add butter, onions and celery. Cook until translucent; add herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour onion herb mixture into bowl with bread cubes.

  5. Add eggs and liverwurst to mixture and mix until combined. Add broth a little at a time until moist then pour into prepared baking dishes. (you may not need all the broth)

  6. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.

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