Sausage Chestnut Onion Dressing Recipes

ROASTED CHESTNUT SAUSAGE DRESSING

Steps:

• Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
• In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
• Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

SAUSAGE, CHESTNUT & ONION DRESSING

Steps:

• In a saucepan, heat oil and sauté onions until soft. Add celery and garlic; cook for 2 min. Add pork and brown, 5 to 7 min. Add chestnuts and stir to mix in. Remove from heat. Add herbs, croutons and broth; mix together.
• Transfer to a round or rectangular baking dish (13 x 9 in. or 10 in. across/ 3L) and bake at 350°F (180°C) for 20 min.

CHESTNUT-AND-SAUSAGE STUFFING

Steps:

• Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
• Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
• Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
• Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
• To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

CHESTNUT AND SAUSAGE STUFFING

Steps:

• Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish.
• Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on.
• While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
• Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon.
• Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture.
• Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture.
• Increase oven temperature to 375°F.
• Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined.
• Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.