Awesome Cornbread Dressing With Roasted Chestnut and Sausage
Ready In: 1 hr 10 mins
Serves: 8-10
Ingredients
- 1 medium carrot, peeled and roughly chopped
- 1 medium onion, roughly chopped
- 1⁄2 bunch fresh sage
- 1 1⁄2 lbs loose hot sausage
- 1 lb roasted chestnuts (peeled and chopped)
- 1 cup low-sodium chicken stock
- 5 cups of cubed corn bread
- 1⁄2 cup heavy cream
- 1 large egg
- extra virgin olive oil
- freshly ground sea salt and pepper
Directions
- Preheat oven to 375F and butter a 9x11 baking dish.
- Puree the carrot, onion, and sage in a food processor until you have a fine pulp.
- Brown the sausage in a large skillet with a little extra virgin olive oil over medium heat.
- Once the meat has browned nicely and the fat has rendered, remove with a slotted spoon and place in a large mixing bowl.
- Add the vegetable pulp to the skillet and saute until most of the moisture has evaporated.
- Season with salt and pepper.
- Add the cooked vegetables to the mixing bowl along with the sausage, cornbread, and roasted chestnuts.
- In a separate bowl mix the chicken stock, cream, and egg.
- Add this mixture to the large mixing bowl, season with more salt and pepper and fold everything together.
- Pour into the baking dish and bake for 30-35 minutes, or until the dressing is golden brown. (Tent with foil if it browns too early).
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