Culinary Cannabis

Dressing Story
Hello Everyone!
Thanks for stopping by today to talk about dressing or stuffing or whatever you family calls the turkey
side dish consisƟng, mainly, of seasoned bread along with vegetables and aromaƟcs that is either stuffed
inside the bird or cooked in a casserole next to the turkey. While growing up, our family never had this
dish stuffed into the turkey, but rather cooked in a casserole next to the turkey. So, that’s how I do mine
today. We also almost always had at least two completely different types of dressing on the table. One
usually a fairly standard sausage and onion and then a wild card variety like corn bread and oyster. I
think this was only because my parents couldn’t compromise on just one type. One of my favorite
memories of Thanksgiving is waking up to the smell of sizzling onions and celery that would become part
of the dressing(s) later in the day.
I decided to add some apples to my standard sausage stuffing. To highlight the sweetness of the apples,
I went with a maple flavored breakfast sausage. Especially around Thanksgiving, it’s someƟmes difficult
to find maple sausage at my grocery store. Just get regular (roll) breakfast sausage and throw in a
tablespoon or two of maple syrup into the dressing along with the broth and you’ll get the same flavor.
Dressing is one of my favorite Thanksgiving sides; so much so that I make it often with just roast chicken.
Come Thanksgiving however, I want a ton of dressing, so I have leŌovers for days. There comes a time,
that even I’m tired of just eating leftover dressing, so I have come up with a couple of ways to use the
dressing in some unexpected ways. Stay tuned, recipes coming shortly

Dressing recipe
4 T infused buƩer
1 large onion, diced
2 celery ribs, diced
1 lb. maple breakfast sausage
2 granny smith apples, peeled and diced
2 t minced sage
1 t thyme leaves
1 t garlic and herb salt free seasoning
1 bag (16 oz) seasoned bread cubes
2-3 cups chicken or turkey broth
Salt and pepper to taste
1 egg
½ cup infused buƩer
Preheat oven to 350 F. Grease 9X13 casserole and set aside.
In large skillet, over medium heat, brown breakfast sausage. Remove from skillet and hold. Lower heat
to low and melt buƩer in same skillet. Add onion, celery, sage and thyme leaves. Saute unƟl vegetables
are tender approximately 3-4 minutes. Add apples and garlic and herb seasoning and cook for 2-3
minutes, remove from heat and cool.
In large bowl, combine 2 cups chicken or turkey broth with egg and mix to combine. Add bread cubes,
cooked sausage, cooled vegetables. Salt and pepper, and, If needed, add an additional cup of broth. You
are looking for a moist, not soggy mixture.
Put dressing in prepared casserole. Dot remaining ½ cup butter over top of stuffing, pushing it in slightly,
and bake in preheated oven 35-45 minutes

As always start with small servings , until you know your tolerance for infusion. Keep out of reach if children and pets

Culinary Yours in Cannabis,

Mary. Ann

Dressing Patty Recipe
4 cups prepared dressing
1 egg
¼ c shredded cheese (jack, mozzarella, colby etc)
¼ c crushed pecans
Oil for frying
Egg rings
Mix dressing, egg, cheese and pecans in bowl.
Heat oil (1/8 inch deep) in skillet unƟl hot. Put egg rings skillet. Add approximately ½ cup dressing
mixture in each egg ring. Cook for approximately 3 minutes, remove the egg ring and flip the patty over.
Cook another 3 minutes on the other side.
Use the paƫes as a ‘bun’ for a turkey sandwich or as an the ‘english muffin’ for a turkey benedict. See
the aƩached pictures for ideas,
It’s also easy to stack and freeze the prepared paƫes for future use.

Culinarily Yours in Cannabis,

Mary Ann