Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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