Thanksgiving Dressing
Thanksgiving Dressing
Submitted by Denise Walburg, Fustini's Holland
Potatoes, Pastas and Grains
Ingredients
- 1 loaf of sourdough bread
- 1/4 cup Fustini's Sage and Wild Mushroom olive oil (divided)
- 1 pound pork sausage
- 1/4-1/2 cup yellow onion, diced
- 1 cup mushrooms, sliced
- 2 tablespoons Fustini's Fig balsamic vinegar
- 1 cup wild rice, cooked
- 1 cup golden raisins and/or dried cranberries
- 1 cup celery, diced
- 2 cups chicken broth (this can vary due to the size of the loaf of bread)
- 2 tablespoons Fustini's Black Truffle balsamic
- salt and pepper to taste
- 1 tablespoon dried sage
Directions
- Cut bread into 1" cubes. Line a roasting pan with parchment paper and place bread cubes in a single layer in the pan. Drizzle 3-5 tablespoons of olive oil over bread cubes. Bake for 5 minutes until lightly toasted. (This can be done a day ahead of time &, keep in a plastic bag when cooled.)
- Cook sausage in a frying pan until done. Remove meat and dispose of grease, keeping 1 tablespoon in the pan, and reduce heat. Add the onion to the pan and cook until transparent, add mushrooms and cook until browned. Deglaze the pan with 2 tablespoons of Fustini&rsquo,s balsamic, then remove from heat.
- Use more olive oil to grease a 9x13-inch baking dish. Combine bread, sausage, onion mixture, wild rice, raisins and celery. Add remaining oil, chicken broth and balsamic, gently mixing until combined. Season with salt, pepper and dried sage. Place dressing in the baking dish and bake for 30 minutes at 350 until done.
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