Recipes Side Dishes Basics Chestnut and Cranberry Dressing
Chestnut and Cranberry Dressing

Chestnut and Cranberry Dressing

Chestnut and Cranberry Dressing is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 12
Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast. Here, tangy dried cranberries are combined with a traditional chestnut dressing that is also delicious served alongside roast pork.

Ingredients:

  • 3 cups unsalted chicken stock
  • 1 cup dried cranberries
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1/2 lb. bulk pork sausage
  • 1 egg, lightly beaten
  • 1-lb. loaf country-style bread, crusts removed,
      cut into 1/2-inch pieces, toasted
  • 2 cups prepared French chestnuts, halved
  • 2 Tbs. chopped fresh sage
  • 1 tsp. chopped fresh thyme
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste

Directions:

Preheat an oven to 350°F. Butter a 2 1/4 to 3-quart baking dish.

In a small saucepan over medium heat, warm the stock until steam starts to rise, 3 to 5 minutes. Remove from the heat and add the dried cranberries. Set aside.

In a large fry pan over medium heat, melt the butter. Add the onion, celery and carrot and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a bowl.

In the same pan, sauté the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to the bowl with the vegetables.

In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let stand, stirring occasionally, until the stock is absorbed, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix. Transfer to the prepared baking dish. Bake until the dressing is browned and crispy, 45 to 50 minutes. Serves 10 to 12.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Perfect stuffing! This is the best combination of flavors. I have tried so many dressings over the years and this beats every one! Peeling the fresh baked chestnuts is a chore well worth the effort. Doubled the recipe for a 20lb turkey and 11 people and it was all gone within 2 days! Excellent recipe!
Date published: 2013-12-01
Rated 5 out of 5 by from Gluten & Dairy Free Version is Delicious This is now our family's all time favorite Thanksgiving dressing to go with the turkey dinner! I always double the recipe and nothing is left over. Everyone loves it, and making it Gluten Free and Dairy Free was not difficult. Last year, I made it with my teenager's favorite gluten and dairy free white bread. This year, I was pressed for time, so I tried the pre-made gluten free cornbread stuffing from the market. Both versions are delicious! I also used dairy free and gluten free butter substitute, as well as gluten free chicken stock and gluten free bulk sage pork sausage. This is a great option to offer guests, who may have food intolerances or allergies and usually cannot eat stuffing or dressing. The nuts could be left out, for anyone with nut allergies and it would still be yummy.
Date published: 2012-11-25
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