AyO's Sourdough, Mushroom, Sausage Dressing made with EVOO

(Converted from Grandma Whitty's Recipe for 12-14 lb. turkey)
  • 1/4 tsp. black pepper
  • 1/2 tsp. salt
  • 1 tsp. fresh marjoram (1/4 tsp. dried)
  • 1.5 tsp. fresh thyme (1/2 tsp. dried)
  • 1.5 tsp. fresh tarragon (1/2 tsp. dried)
  • 1.5 tsp. fresh rosemary, chopped
  • 2 tsp. fresh parsley
  • 1 onion, chopped (about a cup)
  • 1 cup chopped celery (about 2-3 ribs)
  • 1 container of mushrooms
  • 1 large apple (Granny Smith), peeled, cored, chopped
  • 1/2 cup AyO Raisins
Remaining Ingredients:
  • 1-2 loaves of sourdough cut into cubes (about 10 cups)
  • 1/3 cup EVOO
  • 1/2 to 1 lb. ground pork or chicken sausage (optional)
  • 1 cup turkey broth
  • 1 large egg, lightly beaten


Heat oven to 350 degrees.  Coat or spray 9 x 13 baking dish with EVOO.

Combine the seasonings into a small bowl.  Cube the bread.  Chop the; onions and celery.

In large skillet, gently warm EVOO.  Sauté chopped onion and celery until tender, stirring occasionally; add sausage and cook until browned, breaking up sausage with spatula.

In a large bowl, combine vegetable/sausage mixture with bread cubes.  Add seasonings, apples, raisins.  Stir in the lightly beaten egg.  Add chicken or turkey broth until moist but not soggy.  Combine well.  Place in prepared 9 x 13 casserole and cover tightly with foil or glass lid.  Bake for 45 minutes.  Remove lid and broil just until lightly browned (five minutes.)

To prepare in advance:  Cover with plastic wrap and refrigerate for up to 1 day.  Bring to room temperature for 30 minutes prior to baking.  Replace plastic wrap with foil or glass lid and bake at 350 for 45 minutes, remove lid and broil approximately five minutes.

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