Muriel Placzek’s Famous Swedish Sausage Dressing
~My Mom’s Famous Swedish Sausage Dressing~
My mom was an excellent cook, and when it came to the holidays, her Swedish Sausage Dressing was famous. Our home in Oak Park Heights was the place where all of our family gathered during the holidays to share her wonderful meals with aunts, uncles and cousins! She always made more than enough, to make her turkey/chicken & dressing casserole with left over turkey or roast chicken. I have recreated her exact recipe with all of the ingredients she used…I even used a cast iron pan! Enjoy!*
Pictures by Mariann Hayes
~Muriel Placzek’s Famous Swedish Sausage Dressing~
1 or 2 lbs. Swedish Potato Sausage
(my mother used 2 pounds, in this recipe)
6 ribs of celery, diced
2 large, yellow onions, diced
1 1/2 sticks of butter, divided
3 cups Swanson chicken broth
1 bag Brownberry onion & sage stuffing
3 tablespoons poultry seasoning
2 teaspoons kosher salt
1 teaspoon fresh, ground black pepper
Remove the casings from the Swedish sausage, and cut sausage into small segments.
Heat a large, cast iron pan on medium and melt 2 tablespoons of butter. (I do not recommend using a Teflon coated sauté pan for this, because you’ll need to chop up the sausage into smaller pieces with a metal spatula.) Once the butter is melted, add Swedish potato sausage and continue to chop up sausage into fine pieces. As the sausage browns, continually turn over until it gets a nice overall caramelization. While the sausage is browning, dice onions and celery.
In a very large bowl, add Brownberry sage stuffing. Once the sausage is thoroughly browned and carmelized, remove sausage from the cast iron pan and spoon on top of the stuffing in the large bowl. This will allow the meat to cool, while the onions and celery are slowly sautéing. Once the sausage has cooled, gently stir sausage and dressing until well mixed.
In a small bowl: mix together poultry seasoning, salt & pepper, until ingredients are well incorporated.
In a medium saucepan on medium heat: add 3 cups of Swanson Chicken Broth and 1 stick of butter. Heat broth and butter until butter has melted, and broth is slowly simmering.
In the cast iron pan, on medium heat add 3 tablespoons of butter and add the onions and celery to slowly sauté. You do not want to brown the onions, slowly sweat or sauté them until they become translucent and sweet.
Once they’ve cooked (about 20-30 minutes and become translucent and the celery is cooked through, remove from heat and add to dressing and sausage mixture and slowly mix onions and dressing until well incorporated. The residual heat of the onions and celery, will help soften the stuffing.
Take 1 tablespoon of the seasoning mix, and sprinkle over the stuffing mixture and stir until the seasoning mix is well incorporated. Taste the stuffing mixture (there are no raw ingredients, so it is safe to taste), if you need to add more seasoning mix. Remember the seasoning mix may take about 5 minutes to fully develop, so if you wait another 5 minutes for another taste test, you’ll have a better idea if you’ll need to add one more tablespoon of seasoning mix, for your individual taste.
Lastly, slowly ladle about 1-2 cups of broth (use more if needed) into the dressing mixture, and mix to incorporate the broth into the dressing mixture. Add enough broth so the dressing has no hard, dried bread cubes remaining, and it doesn’t become soggy.
You’ll need to completely cool the stuffing in the refrigerator before you stuff a turkey , chicken or other fowl. Or, you can immediately spoon the dressing it into a large, buttered casserole dish and bake, covered, for 35-45 minutes in a 325 degree oven.
This will stuff a 20 pound turkey. It also freezes well, for up to 3 weeks.
Copyright © All Rights Reserved 2011 Mariann Hayes