Chestnut and Sausage Dressing
Chestnut and Sausage Dressing is rated
out of
5 by
4.
Prep Time:
25 minutes
Cook Time:
90 minutes
Servings:
12
In the early 1970s, the chef of Fournous Ovens at the Stanford Court Hotel in San Francisco gave Chuck Williams this recipe for chestnut and sausage dressing. It is probably an adaptation of a recipe brought over from the Mediterranean area by Greek settlers in New England.
Ingredients:
- 1-lb. loaf French bread, torn into small
pieces - 3 Tbs. unsalted butter
- 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1/2 lb. well-seasoned fresh bulk pork sausage
- 1/4 lb. ground lean beef
- 4 cups milk
- 1 jar (14.8 oz.) prepared French chestnuts,
chopped - 3 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. chopped fresh thyme (optional)
- Salt and freshly ground pepper, to taste
Directions:
Spread the bread out on a baking sheet and let dry overnight.
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl.
In the same pan, brown the sausage and beef, stirring and crumbling with a fork, until cooked through, about 10 minutes. Using the slotted spoon, transfer the meat to the bowl with the onion mixture.
In another large bowl, toss the bread with the milk until well blended. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes.
Add the onion-meat mixture, the chestnuts, parsley and thyme to the bowl with the bread. Season with salt and pepper and stir to mix well.
Transfer the dressing to the prepared baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 10 to 12.
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.
In a large fry pan over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a large bowl.
In the same pan, brown the sausage and beef, stirring and crumbling with a fork, until cooked through, about 10 minutes. Using the slotted spoon, transfer the meat to the bowl with the onion mixture.
In another large bowl, toss the bread with the milk until well blended. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes.
Add the onion-meat mixture, the chestnuts, parsley and thyme to the bowl with the bread. Season with salt and pepper and stir to mix well.
Transfer the dressing to the prepared baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 10 to 12.
Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
RobertaB from
Best Dressing Ever!!!
This is the best dressing ever. My only complaint is that I can't find chestnuts year round to make this. I've substituted turkey sausage for the pork and it's just as delicious. Thanksgiving dinner would not be the same if this was missing. I've been making this almost 10 years now.
Date published: 2018-11-19
Rated 5 out of
5
by
clairez from
Best stuffing ever
I have been using this chestnut stuffing recipe for years, and will never ever make a different stuffing. It is delicious and always a hit! I first got the recipe from a little recipe booklet that was stuck on the top of the French chestnuts Williams Sonoma sells - which, by the way, is the way to go. No more cooking and peeling chestnuts for me! So glad that the recipe is published on this site, as I lost the original booklet and feared I would have to recreate by memory. I highly recommend this stuffing recipe for your Thanksgiving or Christmas turkey!
Date published: 2017-11-24
Rated 5 out of
5
by
MYW2012 from
Family Favorite
I worked a W-S in Southern California some 30 years ago when they handed out recipe cards. I tried this stuffing as my contribution to the Thanksgiving dinner. It has been a family favorite ever since and I make it every Thanksgiving. Many years ago, I used to roast and hand peel each chestnut, usually into the wee hours of the night before Thanksgiving. Luckily, there are vacuum sealed jars of French chestnuts that work nicely. I am happy to be able to find this recipe on the site!
Date published: 2012-11-21
Rated 5 out of
5
by
donaclny from
Best ever stuffing
I first discovered this recipe over 20 years ago in a Williams Sonoma catalog. I made it and got rave reviews. I then lost the only copy I had . I tried other stuffing recipes, but none could compare to this one. Then by some incredible miracle, William Sonoma published it a few years ago. I began making it again. Everyone loves it! This time however, I made several copies, so I will never be without it. Nothing can compare to this stuffing. It makes the Thanksgiving dinner super special!
Date published: 2012-11-18