"The Los Angeles Times Holiday Handbook," with more than 110… (Los Angeles Times )
This dressing, from Times Food editor Russ Parsons, is studded with sliced smoked sausage, the flavors rounded out with mustard greens, onion, bell pepper and celery. The dish comes together in about an hour, and is demonstrated above by Parsons. You can find the recipe below.
Sausage-and-greens dressing is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook." The book shares more than 110 seasonal recipes to help you celebrate Thanksgiving, Hanukkah, Christmas and New Year's. We've also updated last year's "Los Angeles Times Holiday Cookies," so it now includes 65 recipes from a wide range of sources, from world-famous pastry chefs to home cooks.
Each book is $4.99, and they are available at the Los Angeles Times bookstore for Kindle, Nook and iBooks.
Apples 101... and 52 recipes
Mac 'n' cheese recipes galore!
Go behind the scenes at the L.A. Times Test Kitchen
You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at firstname.lastname@example.org.
Sausage and greens dressing
2 tablespoons oil (preferably bacon grease)
1 onion, coarsely chopped
2 stalks celery, sliced 1/4-inch thick
1 bell pepper, diced
1 pound smoked sausage, sliced 1/2-inch thick
2 bay leaves
3/4 pound mustard greens, chopped
1 pound unseasoned dried bread cubes
1 1/2 cups water
2 teaspoons salt
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 on oven 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.
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.