Birdie’s Best Ever Dressing

I have been working on the “perfect” Thanksgiving dressing for over a decade! I am so pleased I have achieved the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it several days before, in fact I think it is better that way!

I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like. No, I have not found a gluten free option that works, but once or twice a year, I enjoy this so much that I indulge! I have however made it now DAIRY FREE and NO ONE could tell a difference!! It was equally amazing!! Did I mention it makes a TON? Feel free to cut recipe in half.

Stars of the show:

8 c each Herb & Corn Bread Stuffing

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb Italian Sausage (I like to use 2 sweet & 2 hot)

2 Granny Smith apples, diced

1 stick Butter, melted & halved REPLACED with Mythos non dairy butter

1 tsp salt

1/2 tsp pepper

2 tsp basil

2 c Parmesan Cheese REPLACED with 2 tablespoons of Nutritional Yeast

1 c white wine

1 c chicken broth

1 c milk REPLACED with coconut milk

directions:

Cook Italian Sausage & add to stuffing,melt butter & saute onion & celery add to stuffing, add wine & chicken broth to saute pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased 9 x 13 pan depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

tips:

MY FAVORITE TIP is instead of placing this in a single large baking pan, make dressing balls and place in a cupcake pan!! EVERY guest will get the best parts of the dressing, the crispy edges and the softer center! GENIUS!! Bonus to cooking in the muffin tin is the dressing cooks in about 1/2 of the time. I highly suggest cooking a day ahead or morning of, chilling and rewarming for your meal. It seems crazy, I know, however I assure you it tastes even better when you do this! It’s so worth the effort!