Mikee’s Dressing

Mike Ward, The Currituck Club, Corolla, NC

It’s not just for Thanksgiving anymore… There’s always Christmas, and….

8 cups non-seed Italian bread, cubed

1 ½ - 2 pounds mild pork sausage

½ stick unsalted butter

2 onions, chopped

2 celery ribs, sliced

4 Granny Smith apples, cored, peeled, diced

1 ½ tablespoons sage, chopped

1 teaspoon thyme

1 ½ cups chicken stock

¼ cup white wine

2 teaspoons garlic, minced (4 cloves)

Salt & pepper to taste

1 ½ cups pecans, chopped (optional)

1/8 – ¼ pound prosciutto, chopped (optional)

¼ cup raisins (optional)

Toast bread in 350° F oven about 20 minutes.

Cook sausage and transfer to a bowl.

Add butter and white wine to sausage fat and sauté onions, celery, garlic and apples. Combine mixture with sausage and bread.

Add sage, thyme, salt, pepper, pecans, prosciutto and raisins. Combine.

Put mixture in buttered baking dish. Drizzle chicken stock over mixture. Bake, covered, at 350° F for 30 minutes. Continue baking, uncovered, until bread is golden color.

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