Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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