Name: Chestnut and Cranberry Dressing
Ingredients: 3 cups unsalted chicken stock; 1 cup dried cranberries; 4 tbsp (1/2 stick) unsalted butter; 1 yellow onion, chopped; 1 celery stock, chopped; 1 carrot, peeled & chopped; 1/2 lb bulk pork sausage; 1 egg, lightly beaten; 1 lb loaf country bread, crusts removed, bread cut into 1/2-inch pieces and toasted; 2 cups prepared French chestnuts, halved; 2 tbsp chopped fresh sage; 1 tsp chopped fresh thyme; 2 tbsp chopped flat leaf parsley; salt & freshly ground pepper to taste

Chestnut and Cranberry Dressing

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Chestnut And Cranberry Dressing is an impressive dinner. Made with 3 cups unsalted chicken stock, 1 cup dried cranberries, 4 tbsp (1/2 stick) unsalted butter, 1 yellow onion, chopped and 1 celery stock, chopped, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Preheat oven to 350°.

Butter a 2 1/4-3 qt. baking dish.

In a small saucepan over medium heat, warm stock until steam begins to rise, 3-5 minutes.

Remove from heat, and add cranberries; set aside.

In a large fry pan over medium heat, melt butter.

Add onion, celery, and carrot; saute, stirring , until tender and translucent, 2-3 minutes.

Using a slotted spoon, transfer to a bowl.

In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Transfer sausage to bowl with vegetables.

In a large bowl, stir egg white slowly pouring in stock and cranberries.

Add bread and stir until well blended.

Let stand, stirring occasionally, until stock is absorbed, 6-8 minutes.

Add vegetable-sausage mixture, chestnuts, sage, thyme, and parsley.

Season with salt and pepper and stir to mix well.

Transfer to prepared baking dish.

Bake until brown and crispy, 45-50 minutes.

Serves 10-12.

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