4 small leeks, white part only, washed thoroughly, chopped (2 cups)
1/2 lb bulk pork or turkey sausage, cooked, drained and crumbled
1 c coarsely chopped flat leaf parsley
2 t fresh sage leaves, minced or 1 t dried
2 t fresh thyme leaves, minced or 1 t dried
8 c cubed dried Italian or sourdough bread (approximately 1 inch, crust left on)
3-4 c turkey or chicken stock (see note)
2 c roasted whole chestnuts, broken into chunks
salt and freshly cracked black pepper to taste
Instructions
Oven to 350 degrees. Mist a 2 qt casserole with vegetable oil spray. Melt the butter in large skillet over med-high heat. Add celery, onions and leeks and saute for 4-5 minutes or until the vegetables are soft. remove from heat. In large mixing bowl, mix together cooked vegetables and remaining ingredients, seasoning to taste. Allow the dressing to rest 15-20 minutes to soak in the stock, mix again. Transfer to the casserole and cover. (The dressing may be prepared to this point 1 day in advance and refrigerated. Add 15-20 minutes to the baking time since the dressing will be cold.) Bake, covered, for 30 minutes. Remove the cover and bake an additional 35-45 minutes. The top of the dressing should have a golden brown crust.
NOTE- Use the larger amount of stock if you prefer a more moist, soft-textured dressing. Less stock will produce a crisper dressing.
Originally Submitted
11/9/2012
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