http://www.dianehenderiks.com/wp-content/uploads/2014/11/chestnutstuffing2.jpg 3456 4608 Diane Henderiks http://126.96.36.199/~dianehen/cms/wp-content/uploads/2013/04/horizontal-logo1.png Diane Henderiks2014-11-17 16:43:142015-02-03 08:35:49Diane's Chestnut, Sausage and Apple Dressing
Diane's Chestnut, Sausage and Apple Dressing
- 12 cups torn bread pieces
- 1lb sweet Italian turkey sausage (casings removed)
- 1 tablespoon olive oil
- 2 cups onion (chopped)
- 2 teaspoons garlic (minced)
- 1 cup celery (chopped)
- 2-3 apples (use a variety) (peeled, cored and chopped)
- 1 tablespoon sage (freshly chopped)
- 1 tablespoon rosemary (freshly chopped)
- 2 tablespoons thyme (freshly chopped)
- 1lb chestnuts (shelled and coarsely chopped)
- Freshly ground black pepper
- 1 cup low sodium chicken broth
- 3 egg whites (beaten)
- 1 cup skim milk
- 1 cup low sodium chicken broth (as needed)
- Preheat oven to 275°F.
- Place on baking sheets and bake until dry but not browned, about 10 minutes. Cool, crumble into bite-sized pieces and & transfer to very large bowl (I use a big stock pot).
- Saute sausage in large, heavy skillet over medium heat for about 10 minutes until cooked, breaking up with the back of a spoon. With slotted spoon, transfer sausage to a bowl and set aside.
- Add oil to same skillet and heat. Add onion, garlic, celery, apples, sage and rosemary. Saute until onion and celery soften; about 5 minutes.
- Return sausage to skillet and toss to combine.
- Pour mixture over bread. Add thyme, chestnuts and pepper. Gently combine all ingredients together with hands.
- Add chicken broth and mix gently. (Can be made one day ahead. Cover and refrigerate)
- When ready to bake, preheat oven to 350°F.
- Mix in eggs, milk and broth (as needed). Season to taste with salt.
- Transfer to baking dish. Cover with foil and bake until heated through (about 30 minutes)
- If you like it crunchy on top, remove cover and bake additional 10 minutes.
Note on the bread: A couple of months before Thanksgiving I start freezing bread ends, rolls and breads that are on their last day. This is what I use to make the stuffing 🙂