Sausage and greens dressing
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil; (preferably bacon grease) |
| 1 | Onion; coarsely chopped | |
| 2 | Celery stalks; sliced | |
| 1 | Bell pepper; diced | |
| 1 | pounds | Smoked sausage; sliced |
| 2 | Bay leaves | |
| ¾ | pounds | Mustard greens; chopped |
| 1 | pounds | Unseasoned dried bread cubes |
| 3 | Eggs | |
| 1½ | cup | Water |
| 2 | teaspoons | Salt |
| Black pepper | ||
Directions
Heat oil in large skillet or baking dish over medium-high heat. Add onion and celery and cook until celery softens, about 5 minutes. Add bell pepper and cook until pepper softens, about 5 minutes. Add smoked sausage and bay leaves and cook 5 minutes, stirring frequently. Add mustard greens and cook until barely wilted, about 5 minutes. Remove pan from heat and add bread cubes, eggs and water and stir gently to combine thoroughly. Add salt and pepper to taste and stir again. If using skillet, transfer contents to large, covered baking dish. Press aluminum foil closely over surface of stuffing, pressing to edges to seal. Cover and put in cold oven. Turn oven on to 350 degrees and bake to internal temperature of 155 degrees, about 30 minutes. Remove from oven, but don't remove aluminum foil until ready to serve. Yields 10 to 12 servings.
Each of 12 servings: 169 calories; 732 mg sodium; 74 mg cholesterol; 13 grams fat; 7 grams carbohydrates; 7 grams protein; 0.45 gram fiber Recipe Source: Los Angeles Times - 11-18-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
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