Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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