From the Kitchen of…Blakeslee Giles, Food Styling Assistant
"I have fond memories of Thanksgiving in Richland, Georgia, with my grandmother. Her dressing was to die for."
We kept all the love Blakeslee's grandmother poured into her dressing and added chestnuts for texture and earthy flavor. If you aren't up for roasting and opening your own, find whole roasted chestnuts, in a pouch or jar, in the baking aisle.
12 ounces French bread loaf, cut into 1-inch cubes
Arrange bread in a single layer on a large jelly-roll pan. Bake at 350° for 15 minutes or until crisp and toasted. Remove pan from oven; cool bread cubes.
Increase oven temperature to 375°.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, and bell pepper; sauté 5 minutes. Add sausage; cook 5 minutes or until sausage is done, stirring to crumble. Stir in chestnuts. Remove pan from heat; cool slightly.
Combine stock, 1/4 cup parsley, thyme, pepper, salt, and eggs in a large bowl, stirring with a whisk. Add bread to stock mixture; toss to combine. Let stand 5 minutes or until bread absorbs most of liquid, stirring occasionally. Stir in sausage mixture. Spoon dressing into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 375° for 35 minutes or until top is lightly browned. Remove pan from oven; sprinkle with remaining 1 tablespoon parsley.