Best Chestnut And Sausage Dressing Recipes

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WILD MUSHROOM, CHESTNUT, AND SAUSAGE DRESSING



Wild Mushroom, Chestnut, and Sausage Dressing image

Make and share this Wild Mushroom, Chestnut, and Sausage Dressing recipe from Food.com.

Provided by KathyP53

Categories     Pork

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 11

3 cups low sodium chicken broth
2 ounces dried wild mushrooms
1 lb herbs de provence focaccia prepared stuffing (or other dried bread stuffing)
4 tablespoons unsalted butter
1 yellow onion, diced
3 celery ribs, diced
1 1/2 cups prepared french chestnuts, halved
12 ounces mild fesh Italian sausage, casing removed
3 tablespoons chopped fresh flat leaf parsley
salt
fresh ground pepper

Steps:

  • In a small saucepan over high heat, bring the broth to a boil. Remove from the heat, add the mushrooms and let stand for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and add the focaccia stuffing. Set aside.
  • Preheat oven to 375 degrees. Butter a small Dutch oven.
  • In a saute pan over medium heat, melt 3 tbsp of the butter. Add the onion and celery and cook, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer to the bowl with the focaccia mixture.
  • Return the pan to medium heat and mel the remaining 1 tablespoons butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon until the sausage is cooked through, about 10 minutes. Add to the bowl with focaccia mixture and stir in the parsley and sage. In a saucepan over medium-high heat, wanr the reserve broth. Add enough of the broth to the focaccia mixture to make the dressing moist. Season with salt and pepper to taste.
  • Transfer the dressing to the prepared Dutch oven and bake until crispy and golden on top, 45 minutes to 1 hour, covering the pan with the lid if the dressing gets too dark.

Nutrition Facts : Calories 341.9, Fat 22.9, SaturatedFat 8.9, Cholesterol 39.5, Sodium 863.1, Carbohydrate 22.5, Fiber 3, Sugar 4.1, Protein 12.8

SAUSAGE, APPLE, AND CHESTNUT DRESSING



SAUSAGE, APPLE, AND CHESTNUT DRESSING image

Categories     Nut     Side     Bake     Thanksgiving     Stuffing/Dressing

Yield 10 - 12 people

Number Of Ingredients 16

2 Tbs. unsalted butter
2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
Salt and freshly ground pepper, to taste
1 /4 cup chopped fresh flat-leaf parsley
2 sweet apples, such as Pink Lady
or Golden Delicious, peeled and
cut into 1/2-inch cubes
1 /4 cup dry white wine
1 1/4 lb. fresh pork sausage, casings removed
1lb. La Brea Bakery classic blend
stuffing*
1 cup prepared chestnuts, halved*
4 cups chicken stock, warmed
Chopped fresh sage for garnish

Steps:

  • Preheat an oven to 375°F. Butter a large baking dish. In a deep sauté pan over medium heat, melt the butter. Add the onions, celery, garlic, salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the parsley, apples and wine and cook, stirring occasionally, until the apples are slightly softened and the wine has reduced, about 7 minutes. Transfer the onion-apple mixture to a large bowl. In the same pan over medium-high heat, cook the sausage, stirring and crumbling with a wooden spoon, until lightly browned and cooked through, about 7 minutes. Add the sausage to the bowl with the onion-apple mixture. Add the stuffing mix and chestnuts and stir to combine. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season with salt and pepper. Transfer the dressing to the prepared baking dish, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake until the top is nicely browned and crisp, about 30 minutes more. Let the dressing stand for 5 minutes, then sprinkle with sage and serve.

CHESTNUT AND SAUSAGE DRESSING



CHESTNUT AND SAUSAGE DRESSING image

Categories     turkey     Bake     Christmas     Thanksgiving

Yield enough for one stuffed turkey

Number Of Ingredients 8

2 cups finely chopped onion
1 lb crumbled sausage meat
2 cups cubed stale french bread
1/2 up whipping cream
1 lb cooked and crumbled chestnut meat
1/4 cup finely chopped parsley
1 TSP dried thyme
1/4 cup madeira wine

Steps:

  • In a large heavy skillet saute onions over medium heat until translucent. Transfer to large bowl. Add sausage to skillet and saute until lightly browned, 8 to 10 minutes. Drain and add to onions. In a seperate bowl soak bread cubes in cream for 5 minutes, stirring occasionally. Combine all ingredients with onion/sausage mixture. Let cool if stuffing turkey. Or place in 9X13 greased oven proof dish if bake outside turkey. Bake at 350 for thirty minutes.

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