Sausage, Chestnut And Wild Mushroom Dressing
This hearty mushroom and chestnut stuffing is a delightful blend of savory flavors and textures. The earthy mushrooms, tender chestnuts, and aromatic herbs come together with Italian sausage and flavorful focaccia stuffing for a delicious side dish that's perfect for holiday gatherings or a cozy family dinner. With each bite, you'll enjoy a comforting mix of ingredients that make this stuffing a standout addition to your table.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 8 oz. assorted fresh mushrooms, such as
- cremini, oyster and shiitake, brushed clean
- and sliced
- 1 1/2 cups steamed chestnuts, halved
- Salt and freshly ground pepper, to taste
- 12 oz. mild Italian sausage, casings removed
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh sage
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 box focaccia stuffing
- 1 3/4 to 2 cups turkey or chicken stock
Instructions
- Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.
- In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until soft, 3 to 5 minutes. Add the mushrooms and sauté until the mushrooms are soft and the onion is translucent, about 5 minutes. Add the chestnuts and sauté for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the mushroom mixture to a large bowl.
- Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a fork, until cooked through, about 10 minutes. Stir in the thyme, sage and parsley and transfer to the bowl with the mushroom mixture.
- Add the focaccia stuffing to the bowl and stir to combine. Stir in 1 3/4 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed.
- Spoon the dressing into the prepared baking dish and bake until the dressing is browned on top and heated through, about 1 hour. If the dressing begins to brown too quickly, cover the pan loosely with aluminum foil.
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