This year I am planning on trying a new recipe for our Thanksgiving dressing. My husband confessed that he's been eating dressing all his life on Thanksgiving but he really doesn't like it- at least not the stove-top kind. So this is motivation to try something new. T
Ingredients:1 carrot, peeled and rough chopped
1 onion, chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage ( I made my own turkey sausage since we don't eat pork)
2 tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread
1 pound roasted chestnuts
1 cup chicken stock
1/2 cup heavy cream
1 large egg
DirectionsPreheat the oven to 375 degrees F and butter your baking dish.
In a food processor puree the carrot, onion, celery and sage until fine. 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 - remove the sausage and place in a large bowl. Add the veggies to the skillet and saute until they are tender. Season with salt and pepper. Add the contents of the pan 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.