1tsp dried oregano, finely pulverized, more if desired
1/2tsp dried sweet basil, finely pulverized, more if desired
About 2cups hot water
3 cups dried and cubed dark variety breads, crusts left on
1cup dried and cubed white bread
Instructions
In a heavy skillet, fry the sausage until well done and the fat has liquified in the bottom of the pan. Remove sausage from the pan and drain the fat into a heat proof measuring cup. Return 1/4cup of the fat into the skillet.
Add the onions and celery to the skillet and saute until clear. Transfer veggies to a bowl and add the reserved sausage and the salt, pepper, marjoram, oregano, and basil; mixing well. Swish the hot water around in the skillet to dissolve any sedement into the water, and pour enough over the bread cubes to form a moist dressing, stir until the bread binds. Add more water if necessary.
Serving
Suggestions
4 - 4 1/2 servings
Originally Submitted
2/9/2013
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