Ingredients Needed
Italian sausage – I recommend mild/sweet Italian sausage. Onion Celery Fresh garlic Mushrooms Granny smith apple Cubed stuffing or dressing bread mix – I like Pepperidge Farms Herb Seasoned Classic Stuffing. For this recipe, I try to stay away from Stove Top because the flavor is so overwhelming. Chicken broth Pecans – Chopped and toasted. Dried cranberries
How to Make Italian Sausage Dressing
Preheat oven to 350℉. Lightly spray a 9×13″ baking dish with non-stick cooking spray. Set aside. Heat a very large skillet or Dutch oven to medium heat and add a light drizzle of olive oil. If necessary, remove sausage casings and crumble the sausage in the pan. As it starts to brown, stir in onions, celery, and garlic. As the sausage cooks, break up larger pieces. As the onions begin to turn translucent, stir in mushrooms and apple and cook until the mushrooms are tender. Sprinkle dressing mix over the sausage mix and then add chicken broth. Continue stirring as the dressing mix absorbs the liquid. Add in pecans and cranberries (if desired). When the liquid has been incorporated and the mixture is fully mixed, taste and add hot sauce (like Tabasco) to taste. Transfer to a 9×13 dish sprayed with cooking spray. Cover with aluminum foil and bake for 10 minutes. Remove foil and bake for another 10 minutes.
