Thanksgiving Bread Dressing with Italian Sausage ~
~ Skirt in the Kitchen ~
Tear into pieces 2 loaves stale French bread. If not stale, set the oven to 250 degrees Fahrenheit, lay torn bread pieces onto a bar pan and continually check it, tossing it lightly to crisp up enough.
Brown and break up to a crumble 1 pound mild Italian sausage.
If you have enough celery, put in a total of 5 stalks.
Even 1/2 will do fine.
While stirring to deglaze, pour in 1 1/2 cups extra-dry white wine.
But only stir in the equivalence of 1 loaf of torn bread at this time. You will need a total of 32 ounces of chicken stock but begin with only 2 cups for now.
Pour in more chicken stock, a little at a time, but not quite yet the full amount of the 32 ounces.
Chop and stir in sage and basil and/or parsley.
Taste for possible addition of salt & pepper.
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