WILD MUSHROOM, CHESTNUT, AND SAUSAGE DRESSING

Wild Mushroom, Chestnut, and Sausage Dressing image

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