Everyone has a favorite dressing to serve at Thanksgiving with the big bird
We love dressing once a year and, of course, it goes with the bird at Thanksgiving. We cook ours separately, not only because it's safer, but because we like it crispy on the sides and bottoms. There's a fine line to that, of course, as it should not dry out in the middle. We've made a few mistakes over the years to compensate and once or twice have ended up with a gooey mess in the center and crust-hard edges.
Because we love spicy foods, this dressing recipe is perfect as it includes jalapenos. They're optional if you prefer a milder dish.
4 pats unsalted
Saute the onions and jalapenos in vegetable or olive oil. In a separate skillet, cook the sausage and drain well on a paper towel. In a large bowl, combine bread crumbs, coriander, pepper, and cooked sausage. Add the onion and jalapeno mixture. Add broth a cup at a time until the mixture is saturated. You can judge the amount of liquid to suit your own taste. Add the egg and blend.
Preheat oven to
350 degrees F. Coat a casserole dish with cooking spray and add the
dressing. Place a pat of butter in each corner. Bake for 45 minutes
to 1 hour (or until done in the middle).
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Our House and Garden/C.K. Kennedy. All rights reserved.
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