Italian Sausage Dressing

Melissa
The Cook
8 Servings
9 Ingredients
2 Comments

A family favorite dressing filled with Italian sausage, celery, and onions that can be made ahead to making cooking the big holiday meal a little easier.

8 Servings
9 Ingredients
2 Comments

Ingredients

  • ½ cups Butter
  • 4 cups dice Celery
  • 2 ½ cups dice Onion, Yellow
  • 8 cups dice French Bread
  • 1 ¾ cups cook Ground Italian Sausage
  • ¾ cups chop Parsley, Fresh
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 28 fluid ounces Chicken Broth/Stock

Containers

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Melt butter in a medium saucepan over medium heat.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Melt butter in a medium saucepan over medium heat.
  2. Add celery and onions and cook until translucent, about 5 to 7 minutes.
  3. In a large bowl, combine the celery and onions with the bread cubes, sausage, parsley, salt, and pepper.
  4. Transfer mixture to baking pan.
  5. Pour chicken broth over entire mixture, making sure that all bread gets covered.
  6. Cover and bake at 325F for 1 hour.
  7. Uncover and bake for an additional 15 minutes.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
about 3/4 cup
Amount Per Serving
Calories
476
Total Fat
31g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
76mg
Sodium
1389mg
Total Carbohydrates
34g
Fiber
1g
Sugar
5g
Protein
16g
WW Freestyle
17

2 Comments

Join the discussion
  1. I make this every year and rarely have leftovers. I have one other addition. We add diced red apples for a sweet to compliment the sausage. 🙂