- 3/4 pound Safeway SELECT Artisan Sourdough Bread, cut into 1/2-inch cubes
- 1/2 pound Swiss chard
- 3/4 pound pork sausage
- 2 1/2 tablespoons O Organics Sweet Cream Butter
- 1 cup chopped onion
- 1 cup sliced celery, including tops
- 1/4 cup chopped Italian parsley
- 2 tablespoons chopped fresh sage leaves
- 2 teaspoons poultry seasoning
- 3/4 teaspoon freshly ground black pepper
- 1 3/4 cups O Organics Chicken Broth
- Put bread cubes in a 9- by 13-inch pan. Bake in a 350 degrees F oven, stirring occasionally, until dry and firm to touch, about 20 minutes.
- Meanwhile, rinse and drain chard. Trim and discard discolored stem ends; thinly slice stems and coarsely chop leaves.
- 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.
- Measure fat in the 5- to 6-quart pan; add enough butter to make 3 tablespoon Add onion and celery. Stir often over medium-high heat until vegetables are limp, about 10 minutes. Add chard and stir often until limp, about 3 minutes.
- 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.
- Bake in a 350 degrees F oven until dressing is hot in the center, about 40 minutes (45 to 50 minutes if made ahead and chilled). For a crusty top, uncover for the last 20 minutes.