Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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