Side Dishes > Thanksgiving > Sausage-Chestnut Stuffing >
1 LB Italian sausage
2 TBS unsalted butter (substitute with olive oil if desired)
2 onions, diced
3 carrots, diced
2 stalks celery, diced
Salt & black pepper to taste
1/2 C fresh parsley, finely chopped
2 tsp. thyme
1 day-old baguette loaf, cut into 1/2" pieces (about 8 C)
3 C chicken broth, warmed
1 C canned chestnuts, drained & chopped
Preheat oven to 400-degrees F. Fry sausage in a large skillet until cooked through, about six or seven minutes. Drain the sausage and transfer to a bowl; crumble and set aside. Add butter or olive oil to skillet and warm to medium-heat. Add onions and cook until golden brown, about eight minutes. Add carrots and celery and cook until soft, about six minutes. Add salt, black pepper, parsley and thyme; cook for another minute. In a large bowl, combine the bread, vegetables, sausage, chestnuts and broth. Transfer to a baking dish. Bake for twenty minutes, or until heated through. Serve.
Related Links:
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map