Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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