Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

  • 4 garlic cloves, minced (about 1 tablespoon)
  • 1 ¼ cups uncooked stone-ground white or yellow grits
  • ½ cup chopped fresh parsley
  • 1 ¼ cups uncooked stone-ground white or yellow grits
  • 1 pound ground hot pork sausage
  • 1 cup (4 ounces) freshly shredded Parmesan cheese
  • 1 pound ground hot pork sausage
  • + 17 more ingredients
    • 1 large onion, chopped
    • 5 celery ribs with leaves, finely chopped
    • 4 garlic cloves, minced (about 1 tablespoon)
    • 1 ¼ cups water
    • 5 celery ribs with leaves, finely chopped
    • 1 ¼ cups water
    • 1 large egg, lightly beaten
    • 1 large egg, lightly beaten
    • 1 large onion, chopped
    • 1/3 cup butter
    • 1 cup (4 ounces) freshly shredded Parmesan cheese
    • 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
    • 2 (10 1/2-ounce) cans condensed chicken broth, undiluted
    • 1/3 cup butter
    • ½ cup chopped fresh parsley
    • Cooking spray
    • Cooking spray

Combine broth, water, and grits in a large, heavy saucepan; bring to a boil, stirring constantly. Reduce heat, and simmer, uncovered, 20 to 25 minutes or until very thick, stirring often. Remove from heat, and add Parmesan cheese, stirring to melt cheese. Spoon grits mixture into a 13" x 9" bakin...

View full recipe at My Recipes

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