Savory Sausage Chestnut Dressing Recipes

FOODCHANNEL EDITOR

Steps:

• 1 Spread the bread out on a baking sheet and let dry overnight. 2 Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. 3 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. 4 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. 5 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. 6 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. 7 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. 8 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 pounds or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 pounds, add 1 hour to the total roasting time.

SAVORY SAUSAGE CHESTNUT DRESSING

Steps:

• 1. Preheat your oven to 350 deg. F.
• 2. In a large, rimmed frying pan, melt 3 tablespoons of butter over medium high heat and add the onions and celery. Add a pinch or two of salt and pepper and cook for 3 minutes, stirring occasionally to avoid burning. Break up the sausage, add to the pan and cook for an additional 3 minutes.
• 3. Lower the heat to medium and add the mushrooms and another pinch of salt and pepper. If needed, add another tablespoon of butter. Stir to combine and cook for another 3 to 4 minutes.
• 4. Add the garlic and chopped chestnuts, turn the heat to medium low and continue cooking for two to three minutes until the garlic is fragrant.
• 5. In a large mixing bowl combine the stuffing mix with 1 teaspoon of the salt, ½ teaspoon of the pepper and all of the sage, paprika and celery seed. Melt 1 stick of the butter and add to the bowl along with 1 cup of the stock and the dried cranberries. Add the contents of the frying pan and combine thoroughly. Taste and add more salt, pepper and stock to taste.
• 6. When the mixture has cooled slightly, add the egg and combine.
• 7. Grease a 9" x 13" baking dish and add everything from the bowl. Peel the tangerines, separate the segments and decorate the top of the dressing with the segments. If you taste a few, that's just fine.
• 8. Baked covered with aluminum foil for about 40 minutes. After 40 minutes, remove the foil add a little more butter or stock if it seems a little dry and bake for another 10 to 15 minutes until the top is beginning to get a little crispy. Serve with you favorite gravy and enjoy.

SAVORY SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

CHESTNUT DRESSING

Steps:

• In a large skillet, saute celery and onion in butter until tender. Add chestnuts and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bread cubes and stir to coat., Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes until golden brown.

SAUSAGE WATER CHESTNUT DRESSING/STUFFING

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

CHESTNUT SAUSAGE STUFFING

Steps:

• In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.

SAUSAGE MUSHROOM DRESSING

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.