Sausage Dressing Squares
Makes one 8-inch (20 cm) Square Pan or 36 bite-sized portions
Prep: 15 minutes
Cook: 40 minutes, plus chilling
“Dressing” is the term used to describe a stuffing that is not baked inside a turkey or other roast. These squares will remind you of a holiday supper, with sausage, bacon, cranberry and hint of maple. They’re always a hit when I serve them.
Make Ahead: This recipe reheats brilliantly. You can refrigerate the pan of baked sausage dressing, covered, for up to 2 days, or freeze for up to 3 months. Thaw overnight in the fridge.
WHAT YOU NEED:
WHAT YOU DO:
- Preheat the oven to 375°F (190°C). Lightly grease and line the bottom and sides of an 8-inch (20 cm) square pan with parchment.
- Heat a small sauté pan over medium heat and add the oil, followed by the onions and celery. Sauté until the onions are translucent, about 5 minutes. Remove the pan from the heat and allow the vegetables to cool.
- Meanwhile, cut open the sausage casings (or buy sausage meat without the casings) and place the meat in a large mixing bowl. Discard the casings.
- Add the eggs, breadcrumbs, cranberries, pistachios, maple syrup, parsley and celery salt and mix well to combine—your hands will make fast work of this task, but you can also use a spoon. Add the cooled onions and celery and mix in well. Spoon into the prepared pan, pressing down to level the mix.
- Arrange the bacon slices over the sausage, covering it completely. I like to make a bacon weave to top the sausage squares.
- Bake for 30 to 35 minutes, until the bacon has browned and the meat registers 165°F (74°C) on a thermometer. Let cool in the pan on a wire rack to room temperature.
- Chill for 2 hours (or up to 2 days) before slicing into squares (they slice much better chilled than at room temperature). Before serving, preheat the oven to 325°F (160°C). Arrange the squares on a parchment-lined baking tray, bacon side down, and warm in the oven for about 10 minutes; the bacon will crisp up. Serve hot or at room temperature.