Name: Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 bulk roll (16 oz) spicy pork sausage; 6 T. butter; 1 1/2 T. fresh sage, finely chopped; 1 T. fresh rosemary, de-stemmed, finely chopped; 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available—quinoa is a barley-type seed found in larger supermarkets ); 1 medium sweet yellow onion, diced; 2 celery stalks, ribbed and diced; 1 bay leaf; 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness; 1 8-oz container fresh oysters, including their liquor (found in the seafood department); 2 t. fresh lemon juice plus 1/2 t. grated zest; Salt and pepper, to taste; 8 English muffins; 1/2 c. chopped sun-dried tomatoes (dry packaged is best); 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced; 1/3 c. fresh parsley, finely chopped

Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples

65 votes

Prep: 20 min Cook: 30 min Servings: 8

by Julie Hagel

1 recipe

>

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 8-12

by Julie Hagel

1 recipe
>
This recipe takes me back to my Maryland Thanksgiving memories. Growing up on the Chesapeake, oysters were a big part of our celebration. This dish combines my family's traditional oyster dressing with spicy pork sausage and healthy red pearl quinoa, which gives the dressing a nutty texture--and beautiful color. Red apples provide color and a sweet, crisp finish. Omit the oysters, if you prefer, for a delicious sausage stuffing.
Ingredients
- 1 bulk roll (16 oz) spicy pork sausage
- 6 T. butter
- 1 1/2 T. fresh sage, finely chopped
- 1 T. fresh rosemary, de-stemmed, finely chopped
- 1/3 c. red pearl quinoa, rinsed and drained (white is fine if red is not available—quinoa is a barley-type seed found in larger supermarkets )
- 1 medium sweet yellow onion, diced
- 2 celery stalks, ribbed and diced
- 1 bay leaf
- 1 3/4 c. to 2 1/2 c. chicken stock, or to suit desired moistness
- 1 8-oz container fresh oysters, including their liquor (found in the seafood department)
- 2 t. fresh lemon juice plus 1/2 t. grated zest
- Salt and pepper, to taste
- 8 English muffins
- 1/2 c. chopped sun-dried tomatoes (dry packaged is best)
- 1 large crisp sweet red apple, such as Cortland or Empire, unpeeled, cored and finely diced
- 1/3 c. fresh parsley, finely chopped
Directions
1. In a large oven-proof chicken-fryer, saucepan or deep skillet with lid over medium-high heat, brown the sausage, uncovered, stirring occasionally, about 5 minutes. Remove sausage from pan and set aside; reserve 1 T. fat and drippings. Reduce heat to medium; add 2 T. butter and scrape drippings loose from pan. Add herbs, pearl quinoa, onion, celery and bay leaf; sautÃ© until quinoa starts to crackle and onion and celery begin to sweat, about 3 minutes. Return sausage to pan; add 1 3/4 c. chicken stock. Drain oyster liquor from oysters into pan with sausage mixture, and chop oysters into 1/2â pieces; add oysters to pan. Add lemon juice and zest; cover and simmer 15 minutes or until quinoa is tender but firm. Remove bay leaf; check cooking liquid for seasoning.
2. Meanwhile, toast English muffins until golden, then butter each half with equal portions remaining 4 T. butter, and cut muffins into 1/2â cubes; add muffins to liquid. Add sun-dried tomatoes. Stir mixture to moisten, adding more warm stock if needed; replace lid, turn heat to lowest setting and allow to warm for 5 minutes.
3. Remove lid from dressing, add additional warm stock to moisten, if desired, and toss with diced apple and parsley. Check seasoning. Serve immediately or cover and place in a warm oven until ready to use.
4. If stuffing a bird with dressing, proceed according to bird roasting instructions, placing leftover dressing in a greased casserole dish to pass. Bake casserole, covered, for at least 30 minutes at 350 degrees if raw poultry was in contact with dressing.
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Reviews
- Patricia Harmon
  
  Sounds wonderful!
- Ruth Townson
  
  This looks so good! Can't wait to try it.
- michelle hepting
  
  I love the flavors of the Chesapeake! This was a fantastic hit w/ my entire family. KUDOS!
- Wilma Miller
  
  This combination looks really tasty. I'm looking forward to trying it for our Thanksgiving feast
- David Hagel
  
  This recipe looks amazing. I like the combination of spicy sausage with the oysters and apples. Can't wait to try it!
- dawnie don
  
  excellent choice of ingredients!
- Jen PArish
  
  Great recipe!!
- Mike PArish
  
  I can't wait to try this recipe! It looks amazing!!
- Jenny Martinez
  
  Sounds delish! Everything you make is incredible!
- Diane Saxton
  
  Julie, this recipe looks FABULOUS!! Can't wait to try it!!!!!!!!
- Shelley Lolis
  
  Cool recipe!
- jason
  
  Tasted great, Julie! Looking forward to many staff lunches with fresh pasta!!!
- Edith Byington
  
  Love it!!
- Pam Buchholz
  
  mmm mmmm goooood!!!!!!
- nicole waite
  
  I love oysters, cant wait to use it this thanksgiving!! thank you for the great idea!!
- michelle rowlands
  
  Without a doubt, an unquestionably delectable, delightfully scrumptious dish.
- jen moore
  
  Looks awesome! Can't wait to try it.
- Carole Resnick
  
  This will be on my Thanksgiving menu. LOVE QUIONA. May add some chopped, dried apricots.
- Jenny Harrington
  
  This looks delicious!
- Allison Loesch
  
  Great sounding recipe can't wait to try it! BEst of luck to you!!
- Judy Hickman Armstrong
  
  This recipe is one I will definitely try. It many of our favorite ingredients
- ryan
  
  good stuff!
Comments
- Teresa Rodgers
  
  Looks yummy! I'm coming for dinner :-)
- Susan Donovan
  
  Sounds like a true Chesapeake dish...only better!
- Doug DeMille
  
  Wow, looks like the best of everything. Some of my favorite flavors, too.
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Chesapeake Memories Sausage and Oyster Dressing with Red Quinoa and Crisp Apples

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