NEWS

Sausage Dressing
Makes about 10 cups

1 baguette French bread, cut into cubes                  1 lb. fresh mushrooms, sliced
Milk                                                                           salt & pepper
1½ lbs. bulk pork sausage                                        1 tsp. dried thyme
¼ cup firmly packed chopped parsley                       1 tsp. dried sage leaves
3 cloves garlic, minced                                              ¼ tsp. dried savory
2 medium onions, chopped                                       2 eggs
6 oz. chilled butter                                                    2 Tbsps. apple brandy
4 medium ribs celery, chopped                                 ½ cup chopped pecans

Place bread cubes into a large bowl. Saturate with milk and squeeze out excess.

Cook sausage in a skillet until pale and crumbly. Drain, cool, and add to bowl. Add parsley. Sauté garlic, onions, and celery in 3 tablespoons butter until onions are translucent and celery is tender. Add to bowl.

Sauté sliced mushrooms in 3 tablespoons butter over high heat until all liquid is absorbed. Add to bowl. Add thyme, sage, and savory. Mix well. (If you want to freeze the dressing, stop here, wrap well, and freeze.)

*Add brandy and pecans, salt and pepper. Mix well. Cover and refrigerate.

Bring dressing to room temperature. Add 6 tablespoons chilled, sliced butter and the two eggs, beaten, to the mixture. Stir well. Bake at 350˚until dressing is bubbling.

*If dressing has been frozen, bring dressing to room temperature, add brandy, pecans, salt and pepper, butter, and eggs, mixing well before baking.