Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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