Sausage, Chestnut, & Mushroom Dressing
By Kristine
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Ingredients
- 4 tablespoons of unsalted butter
- 1 1/2 pound of mild Italian sausage, castings removed
- 2 yellow onions, diced
- 1 fennel bulb, trimmed and diced
- 3 garlic cloves, minced
- 7 oz. cremini mushrooms, quartered
- 1 teaspoon of minced fresh thyme
- 1 1/2 teaspoon of minced fresh sage
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup dry sherry
- 1 cup peeled & roasted chestnuts, halved
- 1 package La Brea Bakery focaccia stuffing
- 2 tablespoons of minced fresh flat-leaf parsley
- 3-4 cups chicken stock, warmed
Details
Preparation
Step 1
1. Preheat oven to 375 degrees. Grease 3 quart baking dish with 1 tablespoon of butter. In a large frying pan over medium-high heat, cook and crumble sausage 7 minutes. Cool on plate. In same pan over medium heat, melt 3 tablespoons of butter. Saute onions and fennel 10-12 minutes. Add garlic, mushrooms, thyme, sage, 2 teaspoons of salt and pepper; cook 12 minutes. Stir in sherry.
2. In a very large bowl, combine sausage, vegetables, chestnuts, stuffing, and parsley. Stir in stock ½ cup at a time; be sure croutons absorb it completely. Transfer to baking dish. Cover with foil; bake 20 minutes. Uncover; bake 25-35 minutes. Serves 10-12.
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