Sausage Corn-bread and Chestnut Dressing Recipe. This recipe is designed for advance preparation. Chop the vegetables the day before and refrigerate them in seal-able plastic bags. Toast the bread cubes in advance, then store in airtight containers. Use store bought corn bread or bake your own.
Recipe courtesy of Williams-Sonoma
- 8 cups cubed day-old corn bread (1-inch cubes)
- 2 cups cubed day-old country-style white bread, crusts removed (1-inch cubes)
- 1 1/2 pounds mild Italian pork sausage, casings
- 1 to 2 tablespoons olive oil, if needed
- 1 yellow onion, finely chopped
- 1 celery stalk, finely chopped
- Salt and freshly ground pepper, to taste
- 1 cup roasted and peeled chestnuts, quartered
- 1/4 cup chopped mixed fresh herbs, such as sage, rosemary and thyme
- 3 cups low-sodium chicken stock
- 1 Preheat an oven to 375°F. Butter a shallow gratin pan.
- 2 Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.
- 3 In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.
- 4 Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper.
- 5 Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
- 6 Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more.