Portuguese Sausage Dressing Recipe

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n a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguica (Portuguese sausage), a common ingredient in Hawaii.

PREP AND COOK TIME About 1 hour, plus 30 to 40 minutes baking time

MAKES 16 servings

Marinated giblets and 1 cup marinade from
Hawaiian-Portuguese Smoked Turkey
(Click to See Recipe)
1/2 cup butter
3 cups finely chopped celery
2 cups chopped onion
1 3/4 cups low-sodium chicken broth
1 tsp. poultry seasoning
1 tsp. minced fresh sage
1 tbsp. minced garlic
8 oz. linguica (Portuguese sausage)
16 cups 3/4-in. cubes coarse, crusty white bread
1/2 cup chopped flat-leaf parsley1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through. Let cool; finely chop. Reserve 1/2 cup cooking liquid.

2. Preheat oven to 375[degrees]. Melt butter in a 10- to 12-in. skillet over medium-high heat. Add celery, onion, and chopped giblets and saute, stirring occasionally, 2 minutes. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguica in half lengthwise, then slice into 1/4-in.-thick half-moons.

3. Put bread cubes in a large bowl and stir in celery mixture, linguica, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.

4. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Click Here For More Great Recipes for Thanksgiving in Hawaii

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