Sausage, Corn Bread And Chestnut Dressing
Prepare yourself for a comforting and flavorful dish that is perfect for the holiday season. With a combination of savory sausage, aromatic herbs, and hearty chestnuts, this corn bread and white bread dressing will surely become a family favorite. Each bite captures the essence of a cozy home-cooked meal, bringing warmth and joy to your table. Follow these simple steps to create a delicious side dish that will complement any festive meal.
— Constant Cookbook
Ingredients
- 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 lb. mild Italian pork sausage, casings
- removed
- 1 to 2 Tbs. 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
Instructions
- Preheat an oven to 375°F (190°C). Butter a large baking dish.
- 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.
- In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a spatula, until cooked through, about 10 minutes. Transfer to a large bowl.
- Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. 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 toss gently to combine.
- Transfer the dressing to the prepared dish, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, about 40 minutes more. Serves 10 to 12.
- Williams Sonoma Test Kitchen
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