ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage and Chestnut Dressing

Photo: Brian Woodcock; Styling: Paige Hicks

Hands-on time 25 mins
Total time 1 hr
Yield

Serves 12 (serving size: about 2/3 cup)

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.

Ingredients

  • 12 ounces French bread loaf, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 8 ounces turkey breakfast sausage links (such as Jennie-O), casings removed
  • 1 cup whole roasted chestnuts, quartered
  • 2 cups unsalted chicken stock (such as Swanson)
  • 1/3 cup chopped fresh flat-leaf parsley, divided
  • 2 tablespoons fresh thyme leaves
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • Cooking spray

Nutrition Information

  • calories 212
  • fat 7.9 g
  • satfat 1.7 g
  • monofat 2 g
  • polyfat 1.2 g
  • protein 9 g
  • carbohydrate 26 g
  • fiber 1 g
  • cholesterol 46 mg
  • iron 2 mg
  • sodium 353 mg
  • calcium 46 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. Increase oven temperature to 375°.

  4. 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.

  5. 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.