CajunKing's Grandfathers' Sausage Dressing (Serves 15-20)
2 bags croutons
2 lb bulk PORK sausage
canned chicken broth
1 cup chopped onions
3-4 stalks celery leaves and all
2 tsp poultry seasoning
salt and pepper to taste
Chop onions and celery to fine dice
Place the croutons in a LARGE bowl
Break the sausage into the the croutons
Start mixing BY HAND
Add the onions and celery
Add the eggs
Add the seasoning
At this point the croutons will still be fairly solid, start adding chicken broth a little at a time
until the mixture is gooey but not soupy
At this point you can stuff your bird or put everything into a large baking dish 10x13.
Cover and bake for 45-50 minutes in a 350 degree oven, uncover and bake 10 minutes more to get that slightly crunchy crust on the top.
This recipe is the ONLY thing I have written by my Grandfather, it was his job for Thanksgiving. being the old German he was, when the recipe calls for season to taste, that is exactly what he did.
grabbed a pinch of raw dressing and tasted it. (Raw pork and all)
Mixing by hand is the only way to go with this recipe, you can get the true feeling of the croutons and how soggy they are getting.