Sausage Dressing Bundt
The show stopper on your holiday table this year (and every year for ever and ever hereafter) will not be the perfectly cook turkey or the spiral-cut glazed ham, it will be this dressing (a.k.a. “stuffing”) bundt shaped like a rose (or whatever shape you prefer) to be served in slices with warm, yummy gravy poured over the top.
While this looks like a labor intensive dish, it is really deceptively simple to create with just a few ingredients. There is one make-ahead step required which is making a batch of cornbread to crumble up and incorporate into the dressing (and sneak a piece slathered in butter, because, cornbread ya’ll) but the rest of the ingredients are yours to play with. Use this recipe as a jumping off point to create a dressing mix all your own. No matter what you add to it, it will definitely be memorable!
This week while I was sittin’ here working on the blog I was surprise by the tiniest bouquet of flowers you’ve ever seen. Even though it’s starting to get cold here (Texas), we had a few flowers pop up in the yard (maybe they were confused?). My hubs picked a tiny bouquet for me and they are so small they fit in a shot glass. Aawww, baby flowers!
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SAUSAGE BUNDT DRESSING
serves about 8-10 depending on size of slices
REQUIRES A MAKE-AHEAD STEP - CORNBREAD
A 13x9 casserole dish to make the cornbread for the bundt. I use this inexpensive metal pan for day-to-day or this lovely enameled casserole dish if I’m serving out of it on the table (perfect for lasagna!)
1 lb smoked sausage, chopped (beef, pork or chicken)
2 cups chopped onion
1 cup chopped celery
6 cups crumbled cornbread or gluten free cornbread
4 cups chicken broth
4 eggs, lightly beaten
1/4 cup chopped fresh Italian parsley- about 1 bunch (see NOTE 1)
1 tsp each salt and pepper
You can replace the parsley with whatever green you like (spinach, collard) but just be sure you cook them before putting into the bundt or you’ll have crunchy leaves in your dressing. If using parsley, be sure not to use the curly kind because it’s a garnish, not an herb
Preheat oven to 350°F and spray your bundt pan with cooking spray
In a large skillet over medium-high heat, cook the sausage until browned. Remove with a slotted spoon to a paper-towel lined plate, leaving the drippings in the pan.
Add onions and celery to the pan and cook, stirring occasionally, until softened about 5 minutes.
In a large bowl, gently stir together the onion mixture, cooked sausage, cornbread, broth, eggs, parsley, salt and pepper. Spoon mixture into bundt pan, gently pressing down with a wooden spoon to ensure it fills in the forms of the pan.
Bake until top is golden brown and dressing is firm to the touch, about 45 minutes. If the dressing is still soft toward the middle, return to the oven for 5 more minutes. Repeat if necessary (altitude and oven temps vary so you can save an undercooked dish but not an overcooked one!)
Let cook in pan for 10 minutes, then carefully invert onto a flat serving platter and slice once everyone has “oohed and awed” at your creation.