Another recipe from the family Thanksgiving dinner: Sausage & cabbage stuffing

Next up is a favorite of mine!  Sausage-cabbage Stuffing (or dressing).  I’m gonna call it stuffing because that’s what I grew up calling it.  I know that stuffing is what’s put in the bird while dressing goes alongside the bird to dress it up.  This doesn’t go in the bird.  Although … I guess it could.  I just don’t see the need to do that.  Oh and I don’t cook turkey.  More on that at a later date - in a month or so I'll be cooking my first turkey since 1997.  I bring side dishes to family holiday dinners.  And this one was a hit this year.  NOTE:  it’s sooooo good that I make it any time of year.  Yummy x 1 million!  5 wing flaps!  Supposedly these feeds 8.  This time around, it fed 8 and there are probably 2-3 servings left.

Sausage & Cabbage Stuffing

Ingredients:

1 pound seasoned sausage (I usually use Publix breakfast pork sausage that is in bulk*)

3 stalks celery, diced

1 small sweet onion (any onion, even shallots) would do), diced

2T butter, unsalted

1 head of cabbage (small to medium), chopped small but not diced

(up to) 15 oz broth (chicken or veggie)

3 eggs, beaten

Instructions: 

Sauté onion & celery in butter.  Add sausage, brown.  Let it get crispy!  Add cabbage.  Cook until cabbage soft.  Add chicken stock as needed to keep moist.  Add seasoning to taste.

Once cabbage is cooked, remove from heat.  Add eggs.  Bake in oven at 350 for 20-30 minutes.  Enjoy this yumminess!!

Step-by-step instructions: (for those of you who prefer this instruction layout)

        1.     Sauté celery and onion/shallots in butter.

        2.     Add sausage and brown it, crumbling it as it cooks.  If you 

                think it’s browned, keep browning!  Let it get crispy.  You 

                want the yummy caramelization on the bottom of the pan to 

                add more flavor.

        3.     Add the cabbage.  I don’t have a large pan so I added the 

                cabbage a bit at a time and let it cook down before adding 

                more cabbage.

       4.     Add more seasoning if desired.

       5.     Add broth as needed to keep it moist.

       6.     Cook until the cabbage is soft and tender.

       7.     Transfer everything to a 3 quart casserole dish (mine fit in a 

               2 quart 9x13 pan). 

       8.     Add beaten eggs.  Mix.

       9.     Bake at 350 for 20-30 minutes. 

       10.   Take out and enjoy this yumminess!

*If you use turkey sausage, add more butter to compensate for less fat in the sausage.  You need the extra fat during the browning of the meat.

NOTE:  large/medium chop = size of nickel/half a nickel; diced = small chop; minced = very fine, as small as possible

Nutritional info:

Fat:  151.36g (68.2%)

Protein:  89.08 (20%)

Carbs:  52.39 (11.8%)

Calories:  1776