Awesome Cornbread Dressing With Roasted Chestnut And Sausage Recipes
ROASTED CHESTNUT SAUSAGE DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
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).
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- Preheat oven to 325 degrees F. Cut cornbread and country-style bread into 1/2 to 3/4-inch cubes. You should have about six cups of each. Spread in an even layer on two baking sheets and bake until lightly toasted and dry throughout, about 20 minutes. Set aside to cool.
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- Add sautéed celery and onion, herbs, and chestnuts to sausage. Stir to combine. Add toasted bread cubes, chicken stock, and apple cider, folding gently to combine. Season to taste with salt and pepper. Gently fold in beaten eggs.
- Transfer stuffing mixture to prepared gratin pan. Bake, covered with foil for 30 minutes. Uncover and continue baking 20-25 minutes, until stuffing registers 165 degrees F in the center and is lightly browned and crisp on top.
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