Hands-on Time
25 Mins
Total Time
1 Hour
Yield
Serves 12 (serving size: about 2/3 cup)
Photo: Brian Woodcock; Styling: Paige Hicks

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

Increase oven temperature to 375°.

Step 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.

Step 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.

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