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Favorite Dressing With a Kick

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.

Favorite Thanksgiving Dressing with a Kick

(makes about 8 hefty servings)

4 pats unsalted butter
1 ½ cups chopped onion
3 jalapenos, minced (we leave the seeds in)
½ pound sausage (ground breakfast and labeled "hot")
3 cups dry corn bread crumbs
3 cups dry white bread crumbs
½ teaspoon ground coriander
1/2 teaspoon ground black pepper
2 cups warm chicken broth (or make a broth with veggies and the neck from the turkey)
1 egg, beaten
Vegetable or olive oil for sautéing

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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