Sausage, Collard Greens and Brioche Dressing
16 cups brioche bread, cut into ½ inch cubes with crust
2 ½ pounds Italian sausage meat
4 tablespoons unsalted butter
1 bunch leeks, sliced in rings approximately 2 cups chopped
1 bunch collard greens
3 stalks celery, minced ( include the leaves)
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, chopped
2 teaspoons rubbed sage
1 teaspoon fine sea salt
4 to 5 cups low sodium chicken stock
½ cup parsley, chopped
1 teaspoon fresh ground black pepper
Preheat oven to 400 degree F. Place bread cubes in a single layer on two rimmed large baking sheets. Bake until toasted about 10-12 minutes. Set aside to cool. In a large skillet cook sausage meat, crumbling the meat with a fork until fully cooked, about 10 minutes. Remove meat with a slotted spoon and place into a large mixing bowl. Add butter to the same skillet, melt butter and then add leeks, celery, thyme and sage. Saute together until softened about 10 minutes, separating the leek rings. Remove from heat and add to the bowl with the cooked sausage meat. Use the same skillet to add the collard greens and wilt about 5 minutes. Add 2 cups chicken stock and let simmer for another 10 minutes. Add collard greens and stock to the bowl.. Add the toasted bread cube, rubbed sage and parsley to the bowl. Add 2 cups of chicken stock. Mix the ingredients together and season with salt and pepper. If dressing is not moist add the additional cup of stock. Mix well. The dressing can be made up to this point one day in advance and refrigerate until ready to bake. To bake the dressing, remove from the refrigerator and let it come to room temperature. Bake in a 350 degree F oven for 30 minutes, until dressing is heated through the top is golden brown. Remove from oven and serve warm.
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