Portuguese Sausage Dressing

Ingredients

• 0.5 cup butter 
• 3 cups celery finely chopped
• 0.5 cup flat parsley chopped
• 1 teaspoon sage fresh minced
• 1 tablespoon garlic minced
• 1.8 cups chicken broth low-sodium
• 2 cups onion chopped
• 1 teaspoon poultry seasoning 
• 1 cup turkey giblets smoked
• 8 ounces sausage (Portuguese sausage)

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets 20 minutes, or until cooked through.
2. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
3. Preheat oven to 37
4. Melt butter in a 10- to 12-in. skillet over medium-high heat.
5. Add celery, onion, and chopped giblets and saut, stirring occasionally, 2 minutes.
6. Add 3/4 cup chicken broth, poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onion are tender, 20 minutes. Meanwhile, cut linguia in half lengthwise, then slice into 1/4-in.-thick half-moons.
7. Put bread cubes in a large bowl and stir in celery mixture, linguia, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
8. Spoon dressing into a 4- to 5-qt. baking dish and cover loosely with foil.
9. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more.
10. Serve hot.