Potato and Sausage Dressing

Total Time:
2 hr 10 min
Prep:
25 min
Cook:
1 hr 45 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • Giblets, reserved from the turkey
  • 1 cup red vermouth
  • 1 cup sultanas or raisins
  • 4 pounds Yukon gold potatoes, peeled and diced
  • 1 pound 10 ounces breakfast sausage, crumbled
  • 4 stalks celery, diced (about 3 cups)
  • 2 small onions, diced (about 1 1/3 cups)
  • 6 cloves garlic, finely minced (about 2 tablespoons)
  • 1 bunch savory, leaves chopped
  • 1 bunch thyme, leaves chopped
  • 1 bunch oregano, leaves chopped
  • 2 teaspoons sage, leaves chopped
  • 4 cups bread crumbs
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
Directions

Rinse the turkey giblets and turkey neck. Place in a medium sauce pot and cover with cold water. Over medium low heat, simmer the giblets for 1 hour. Set aside.

Preheat oven to 325 degrees F.

Place the vermouth in a small saucepan and bring it to a simmer over high heat, then turn off the heat. Add the sultanas to the vermouth and let them soak for 10 minutes.

Place the potatoes in a large pot of cold water and bring to a simmer over medium heat. Once fully cooked, drain and cool on a baking sheet.

While the potatoes are cooking, cook the sausage in a large pan over medium heat. Add the celery and onion, cooking until the onions are translucent. Add the garlic and cook for 1 minute. Remove and set aside.

In a large bowl, toss the savory, thyme, oregano, sage, potato, bread crumbs, and sultanas. Add the sausage mixture, salt and pepper. Spread the dressing in a large glass baking dish. Drizzle the mixture with giblet broth. Cover with foil, and bake for 30 to 45 minutes.


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