Sourdough, Sausage, and Greens Dressing

Ingredients

• 0.8 pound bulk pork sausage 
• 2.5 tablespoons butter 
• 1 cup celery sliced
• 1.8 cups fat-skimmed chicken broth 
• 2 tablespoons sage leaves dried fresh chopped
• 0.8 teaspoon fresh-ground pepper 
• 1 cup onion chopped
• 0.3 cup parsley italian chopped
• 2 teaspoons poultry seasoning 
• 0.8 pound sourdough bread cut into 1/2-inch cubes (2 qt.)
• 0.5 pound swiss chard 

Equipment

• frying pan
• oven
• slotted spoon

Directions

1. Put bread cubes in a 9- by 13-inch pan.
2. Bake in a 350 oven, stirring occasionally, until dry and firm to touch, about 20 minutes.
3. Meanwhile, rinse and drain chard. Trim and discard discolored stem ends; thinly slice stems and coarsely chop leaves.
4. In a 5- to 6-quart pan over medium-high heat, stir sausage often until browned and crumbly, 5 to 8 minutes. With a slotted spoon, transfer sausage to pan with bread.
5. Measure fat in the 5- to 6-quart pan; add enough butter to make 3 tablespoons.
6. Add onion and celery. Stir often over medium-high heat until vegetables are limp, about 10 minutes.
7. Add chard and stir often until limp, about 3 minutes.
8. Combine bread mixture, parsley, sage, poultry seasoning, pepper, and chicken broth with chard mixture. Squeeze with your hands until evenly moistened. Return mixture to the 9- by 13-inch pan, spread level, and cover tightly.
9. Bake in a 350 oven until dressing is hot in the center, about 40 minutes (45 to 50 minutes if chilled). For a crusty top, uncover for the last 20 minutes.