Sausage and Grits Dressing

Sausage and Grits Dressing
Photo by Oxmoor House

Ingredients

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

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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