Recipe courtesy of Nealey Dozier

Sausage and Southern-Greens Dressing

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.
  • Level: Easy
  • Total: 2 hr
  • Prep: 1 hr 15 min
  • Cook: 45 min
  • Yield: s: 8 - 10 servings
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1 1/2 cups whole or 2% milk

1 cup heavy cream

2 teaspoons Dijon mustard

6 eggs

1 (16-ounce) French baguette or Italian loaf, cut into 1-inch cubes

1 1/2 pounds good quality bulk Italian sausage

2 tablespoons unsalted butter

1 cup chopped sweet onions (about 1 medium onion)

1/2 cup chopped celery (about 2 stalks)

1 (16-ounce) bag chopped collard greens

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the milk, cream, mustard, and eggs until thoroughly mixed. Season the mixture generously with salt and pepper. Add the bread cubes to the egg mixture and toss to combine, making sure every piece is saturated. Set aside. 
  3. Meanwhile, in a large Dutch oven, cook the sausage over medium-high heat until cooked through. Remove the sausage from the pot and reserve 2 tablespoons of the pan drippings. Heat the reserved drippings and butter; add the onions and celery and saute until soft and translucent, about 5 minutes. 
  4. Add the greens to the Dutch oven and cover. Cook for 2 minutes, remove the lid, and season generously with salt and pepper. Continue to cook uncovered, stirring occasionally, for an additional 10 minutes. Remove from the heat and cool for a few minutes. 
  5. Grease a 9 x 13 casserole dish. Toss the greens and sausage with the bread mixture until well combined. Pour the dressing into the dish. Allow to sit for approximately 45 minutes to 1 hour. Cover with aluminum foil and bake for 20 minutes. Remove foil and cook for an additional 25 minutes, or until the top is crisp and golden brown.