OK. I kinda cheated. Someone made the bread for me, but it uses organic canned pumpkin. I could have made the pumpkin bread myself … I used bread from The Fresh Plate, one of our vendors at the Salem NH Farmers Market.
Why dressing and not stuffing? Dressing is served on the side; stuffing is what is cooked inside the turkey or chicken. I made this with roasted chicken breast as a side dish. I usually like the added juices from the roasting poultry to add flavor to stuffing/dressing, but there wasn’t anything to “stuff.”
I’ve stuffed myself with this dressing. I’ve eaten it for breakfast, lunch and dinner.
- 1 loaf pumpkin bread (purchased or homemade)
- 1 lb ground sweet sausage
- 1/2 lg Vidalia onion
- 2 carrots, finely chopped
- 5 stalks celery, chopped
- 1 stk + 3 tbs butter, divided
- 1/2 c dried cranberries, chopped
- 2-3 c chicken or veg broth
- 1/2 c chopped maple-glazed pecans
What you do:
- Heat oven to 250˚.
- Cut bread into 1/2″ cubes.
- Place on baking sheet and bake until dry, about 1 hour.
- When done, transfer to lg bow.
- Meanwhile, heat cast iron pan over med high heat.
- Coat with EVOO.
- Add sausage and cook until no longer pink.
- Transfer sausage to bowl reserving any fat in pan.
- Add 3 tbs butter, onion, carrots and celery.
- Season with salt and pepper.
- Cook for about 15 min, until softened.
- Add cranberries and cook another 2-3 min.
- Add to sausage and mix well.
- Add sausage mixture to bread cubes.
- Melt 1 stk butter and mix with 1 c broth.
- Add to sausage mixture and mix well.
- Continue to add broth until desired moistness, remember that liquid will evaporate during baking.
- Heat oven to 400°.
- Prepare baking dish with spray or butter.
- Bake 15-20 min, until top begins to turn golden.
Here’s the roasted chicken breast … skin was slathered with melted butter mixed with chopped fresh herbs, salt and pepper. Quickly browned in French oven, and then roasted in the same cast iron pot. I’m trying to grab a piece of the crispy skin from my laptop screen.