Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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