Savory Sausage Chestnut Dressing Recipes

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Steps:

• Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
• Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
• Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
• Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
• Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
• To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Steps:

• Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
• In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
• Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Steps:

• 1. Preheat your oven to 350 deg. F.
• 2. In a large, rimmed frying pan, melt 3 tablespoons of butter over medium high heat and add the onions and celery. Add a pinch or two of salt and pepper and cook for 3 minutes, stirring occasionally to avoid burning. Break up the sausage, add to the pan and cook for an additional 3 minutes.
• 3. Lower the heat to medium and add the mushrooms and another pinch of salt and pepper. If needed, add another tablespoon of butter. Stir to combine and cook for another 3 to 4 minutes.
• 4. Add the garlic and chopped chestnuts, turn the heat to medium low and continue cooking for two to three minutes until the garlic is fragrant.
• 5. In a large mixing bowl combine the stuffing mix with 1 teaspoon of the salt, ½ teaspoon of the pepper and all of the sage, paprika and celery seed. Melt 1 stick of the butter and add to the bowl along with 1 cup of the stock and the dried cranberries. Add the contents of the frying pan and combine thoroughly. Taste and add more salt, pepper and stock to taste.
• 6. When the mixture has cooled slightly, add the egg and combine.
• 7. Grease a 9" x 13" baking dish and add everything from the bowl. Peel the tangerines, separate the segments and decorate the top of the dressing with the segments. If you taste a few, that's just fine.
• 8. Baked covered with aluminum foil for about 40 minutes. After 40 minutes, remove the foil add a little more butter or stock if it seems a little dry and bake for another 10 to 15 minutes until the top is beginning to get a little crispy. Serve with you favorite gravy and enjoy.

Steps:

• Preheat oven to 350°. In a small saucepan, bring wine to a boil. Stir in cherries; remove from the heat. In a small bowl, combine apple and lemon juice; toss to coat. Set aside cherry and apple mixtures., In a Dutch oven, cook sausage over medium heat until no longer pink. Remove from pan with a slotted spoon; drain. In the same pan, saute onion and celery in oil until tender. Add the broth, orange juice and butter; heat until butter is melted., Stir in the stuffing cubes, walnuts, sage, cherry mixture, apple mixture and sausage. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, until lightly browned, 25-30 minutes. If desired, top with additional sliced fresh sage.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Drain and set aside.
• Melt butter in the same skillet. Cook onion and celery, stirring constantly, until onion is soft and translucent, 8 to 10 minutes. Add mushrooms and cook for 2 to 3 minutes more. Season with sage, salt, and pepper. Stir in sausage, cornbread, bread cubes, and chicken broth.
• Transfer stuffing to a 2-quart baking dish.
• Broil in the preheated oven until the top is toasted and starts to brown, 2 to 4 minutes.

Steps:

• Heat and spray with veggy oil a heavy large frypan.
• scramble fry pork, onions, celery and garlic until onions are transparent.
• Set aside, do not drain.
• In a very large bowl, place bread crumbs, parsley and chives, if using.
• Mix well.
• Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
• Mix well.
• Add pork and onion mixture with juice from pan.
• Mix well.
• Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
• Refrigerate until ready to stuff turkey.
• Pack cavities firmly but not tight.
• Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.