Portuguese Sausage Dressing..

In a spin on the familiar Thanksgiving sausage and bread dressing, this version uses linguica {Portuguese sausage}, a common ingredient in Hawaii. Serve this with the Hawaiian-Portuguese Smoked Turkey {see below}. You'll need 1 cup of the turkey marinade to prepare this.

Serves: 16
Time: 1 hour, plus 30 to 40 minutes to bake

Marinated giblets and 1 cup marinade from Hawaiian-Portuguese Smoked Turkey
1/2 cup butter
3 cups finely chopped celery
2 cups chopped onion
1 3/4 cups low-sodium chicken broth, divided
1 teaspoons each poultry seasoning and minced sage leaves
1 tablespoon minced garlic
1/2 lb. linguica {Portuguese sausage}
16 cups cubed {3/4-inch} crusty white bread
1/2 cup chopped flat-leaf parsley

1. In a small saucepan, bring giblets and marinade to a simmer over medium heat, cover. Cook giblets until cooked through, about 20 minutes. Let cool; finely chop. Reserve 1/2 cup cooking liquid.
2. Preheat oven to 375 degrees. Melt butter in a 10- to 12-inch skillet over medium-high heat. Add celery, onions, and chopped giblets and cook, stirring occasionally, 2 minutes. Add 3/4 cup chicken broyh, the poultry seasoning, sage, and garlic. Lower heat to medium-low and cook, stirring occasionally, until celery and onions are tender, about 20 minutes. Meanwhile, cut linguica in half lengthwise, then slice into 1/4-inch thick half-moons.
3. Put bread cubes in a large bowl and stir in celery mixture, linguica, and parsley. Stir in 1/2 cup giblet cooking liquid and remaining 1 cup chicken broth.
4. Spoon dressing into a 4- to 5- quart baking dish and cover loosely with foil. Bake 25 minutes, uncover, and cook until browned on top, 10 to 20 minutes more. Serve hot.

Make Ahead: Up to 1 day ahead, chilled.

Per Serving:
270 calories, 40 % {108 calories} from fat. 8.3 grams protein. 12 grams fat {5.5 saturated}. 33 grams carbohydrates {2.5 gram fiber}. 1,243 milligrams sodium. 25 milligrams cholesterol.