SAUSAGE, APPLE, AND CHESTNUT DRESSING

SAUSAGE, APPLE, AND CHESTNUT DRESSING image

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.