Wicked Hot Sausage Sourdough Dressing

A new twist to the classic Thanksgiving staple!

Ingredients

—3 Links Queen City Sausage Wicked Jalapeño Smoked Sausage—Sliced and quartered.

—1 LBS Sourdough bread.  Get good, fresh baked crusty bread.  Day old ideally.  Tear into 1” pieces

—3/4 Cup Unsalted butter, plus some to coat the baking dish/pan

—2/1/2 Cups Chopped yellow onions

—11/2 Cups sliced celery, 1/4”

—21/2 Cups Chicken bone broth

—1/2 Cup Chopped flat leaf parsley

—1 TBLS Chopped fresh rosemary

—1 TBLS Fresh thyme

—1/4 Cup Dried cranberries

—2 TSP Kosher salt

—1 TSP Ground pepper

—2 Large eggs

Directions

1. Butter a 13X9X2” baking dish and set aside.

2. Take a baking pan and spread out the bread pieces evenly.  Bake at 250F for about one hour.  Stir the pieces occasionally.  Drying out the bread is the goal.  Let cool, then transfer to a large bowl

3. Using a large skillet, medium low heat, melt the butter.  Add:onions and celery.  Stir often until just starting to brown

4. Add the onions and celery to the bowl with the bread.  Stir in spices, salt, and pepper.  Drizzle in 11/4 cups of broth and let cool

5. Whisk the 2 eggs in with 11/4 cups of broth in a small bowl, then mix in with the large bowl contents and mix throughly

6. Transfer large bowl contents into the baking dish.  Add the sausage pieces and cranberries as a topping

7. Bake in a preheated oven, 350F for about 40 minutes, covered with foil

8. Test for center doneness with a thermometer for 160F

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