This sausage and greens dressing is basically a savory bread pudding. It was inspired by a Bon Appetit recipe from a few years back but has since taken a mind of its own. It is certainly polished enough for any Christmas feast, but I won't lie when I tell you I enjoy it all year long. Even better, this substantial side can easily be made vegetarian: just replace the sausage with roasted, diced sweet potatoes or butternut squash. Leftovers (if there are any) reheat well and make a mighty fine breakfast.
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