Portuguese Sausage Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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In a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguiça (Portuguese sausage), a common ingredient in Hawaii. Prep and Cook Time: about 1 hour, plus 30 to 40 minutes baking time. Notes: You can assemble the dressing up to 1 day ahead; cover and chill. Ingredients:
marinated giblets and 1 cup marinade from hawaiian-portuguese smoked turkey |
1/2 cup butter |
3 cups finely chopped celery |
2 cups chopped onion |
1 3/4 cups low-sodium chicken broth |
1 teaspoon poultry seasoning |
1 teaspoon minced fresh sage |
1 tablespoon minced garlic |
8 ounces linguiça (portuguese sausage) |
16 cups 3/4-in. cubes coarse, crusty white bread |
1/2 cup chopped flat-leaf parsley |
Directions:
1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
2. Preheat oven to 375°. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and sauté, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguiça in half lengthwise, then slice into 1/4-in.-thick half-moons.
3. Put bread cubes in a large bowl and stir in celery mixture, linguiça, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
4. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.
5. Note: Nutritional analysis is per serving.
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