Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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