Taste the Air-Chilled Difference®

Potato, Brie & Smoked Sausage Dressing

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Potato, Brie & Smoked Sausage Dressing

Serves 8 to 10 as a side

  • 6 Yukon Gold potatoes
  • 2 cups baguette bread, cubed
  • 8 ounces brie cheese, cubed
  • 2 cups heavy cream
  • 1 teaspoon chives
  • 3 shallots, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 1 package Organic Smart Chicken hot smoked chicken sausage, thinly sliced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 tablespoons truffle oil

Preheat oven to 350°F. Peel and par-cook the potatoes in salted water until about 80 percent cooked. Strain and cool. Meanwhile, in a large bowl, combine bread cubes, cheese, heavy cream, chives, shallots, garlic, and chicken sausage. Season with salt and pepper. Dice the cooked and cooled potatoes and add to the mix. Bake in a casserole dish for 35 minutes, or until golden-brown and set in the center. Drizzle with truffle oil before serving.