This dressing may sound unusual, but give it a try. It is amazingly delicious and a great accompaniment to Thanksgiving dinner.
2 boxes gingerbread mix (*)
1 tablespoon black pepper
1 medium onion
5 fresh sage leaves chopped fine
4 stalks celery trimmed and diced
1 tablespoon orange rind chopped fine
4 tablespoons dried cranberries (Craisins)
6 tablespoons toasted pine nuts (**)
1/3 pound sausage
5 cups chicken broth
2 tablespoons butter
preheat oven to 350 degrees
1. Add the sage leaves to the sausage. Brown the sausage and drain. Set aside.
2. Saute onion and celery in butter until transparent (approximately 5 minutes).
3. To the dry gingerbread mix add the black pepper, cranberries, orange rind, pine nuts, onion, celery, sausage and 2 cups of the chicken broth. The remainder will be used later. DO NOT ADD WATER TO THE MIX.
4. Cook the gingerbread as directed on the box. Set aside to cool. This part can done in advance.
5. Just before serving, slice into the gingerbread, pour the remaining broth over the dressing. Cook at 350 degrees for 10 minutes.
6. Serve hot.
(*) We tried this recipe with gingerbread that we made from scratch and a box mix. We could tell very little difference. The mix that we used was Dromedary but we 're sure that any mix will work.
(**) When toasting pine nuts be sure and watch them carefully. They will burn.
