CHESTNUT AND CRANBERRY DRESSING
Steps:
- Preheat oven to 350F. Butter a 2-1/4 to 3 qt baking dish. In a small saucepan over med heat, warm stock until steam begins to rise, 3-5 mins. Remove from heat and add cranberries; set aside. In a large fry pan over med heat, melt butter. Add onion, celery, carrot; saute, stirring occasionally, until tender and translucent, 2-3 min. Using a slotted spoon, transfer to a bowl. In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 min. Transfer sausage to bowl wiht vegetables. In a large bowl, stir egg while slowly pouring in stock and cranberries. Add bread and stir util well blended. Let stand, stirring occasionally, until stock is absorbed, 6-8 min. Add vegetable-sausage mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix well. Transfer to prepared baking dish. Bake until browned and crispy, 45-50 min.
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