The Hall family generously shared their twist on Thanksgiving dressing; thank goodness because it's too good to keep secret! The Hall Family Biscuit Dressing takes flaky, buttery biscuits and immerses them in holiday flavors—sage, thyme, and fennel. Made extra-meaty with sausage and broth, every bite is sensationally savory. The biscuits even retain their flakiness for extra delectability. Thanksgiving won't taste the same with Hall Family Biscuit Dressing on the table—it'll taste better!
Ingredients• 12 biscuits, cut into 1/2-inch cubes • 1 tablespoon butter • 1 tablespoon olive oil • 1 pound sweet Italian sausage, removed from casing • 1 large onion, finely chopped • 1 large carrot, finely chopped • kosher salt, to taste • ground black pepper, to taste • 1 fennel bulb, finely chopped • 3 stalks celery, finely chopped • 3 cloves garlic, minced • 2 teaspoons sage leaves, minced • 1 teaspoon thyme leaves, finely chopped • 4 eggs, beaten • 3 cups low-sodium chicken broth • 1/4 cup heavy cream
Preheat the oven to 400 degrees F.
Spread the cubed biscuits out on a large baking sheet.
Place the biscuits in the oven and bake until they dry out and start to toast, about 30 minutes. Rotate halfway through cooking to ensure evenness.
Remove the biscuits from the oven and let them cool.
Decrease the oven temperature to 350 degrees F.
Butter a 9x13-inch baking dish. Set aside.
In a large skillet on the stove-top, heat the olive oil over medium heat. Once the oil starts to shimmer, add the sausage.
Break the sausage into bite-sized pieces with a whisk and cook until it begins to brown, about 15 minutes.
Add in the onion, carrot, salt, and pepper. Cook until the carrots begin to soften, about 5 minutes.
Add in the fennel, celery, garlic, sage, and thyme and cook until the vegetables soften and begin to brown, about 10 minutes.
Pour the mixture into a large bowl and set aside.
In a separate medium bowl, combine the eggs, broth, and cream, and season with salt and pepper. Whisk thoroughly.
Pour the egg/cream mixture over the sausage mixture. Then add the toasted biscuits and gently combine.
Pour the dressing into the buttered baking dish and lightly pack it down.
Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
Carefully remove the foil and bake uncovered for an additional 20-25 minutes, until the top starts to brown.
Increase the oven temperature to 425 degrees F and bake until very brown, about 8 minutes.
Remove the dressing from the oven and allow it to cool before serving!