6 cups stale country bread, cut into 1-1/2 inch cubes (1-1/4 pounds)

1 pound fresh chourico sausage (or use fresh chorizo), casing removed

1 tablespoon minced garlic

1 large white onion, diced (2 cups)

4 stalks celery, diced (1-1/2 cups)

2 tablespoons minced fresh thyme

1 tablespoon minced fresh sage

8 tablespoons unsalted butter

2 tablespoons whole grain mustard

½ bunch fresh parsley, chopped (2/3 cup)

1 dozen shucked and chopped quahog clams, liquor reserved

kosher salt and ground black pepper


1.Heat oven to 325*.  Spread bread cubes on a baking sheet in a single layer and bake 10 to 15 minutes, or until lightly toasted.  Set aside.

2.  Increase oven temperature to 375*.  Heat a large skillet over medium heat and add sausage.  Saute, breaking up meat with a wooden spoon, until fat has rendered and sausage is cooked through, 8 to 10 minutes.  Remove to a large bowl with a slotted spoon and set aside.  Discard all but 2 tablespoons of the fat left in the pan.

3.  Add garlic, onion, celery, thyme and sage to pan and cook over medium low heat, stirring, until vegetables start to soften, about 5 minutes.  Remove vegetables to bowl with sausage.

4.  Melt butter in a small saucepan over medium heat.  Cook, swirling pan, until foam subsides and butter just begins to brown and smell nutty.

5.  Add bread cubes, mustard, parsley, brown butter, clams and clam liquor to bowl with sausage and vegetables and mix well.  Season with salt and pepper to taste.  Transfer dressing to a baking dish and bake until golden brown and crisp on top, about 15 minutes.

from the New York Times, November 18, 2014

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