|Corn Bread Dressing with Sweet Sausage, Chestnuts, Shallots and Leeks|
Thanksgiving is my all time favorite holiday and I look forward to it all year. I am not such a huge turkey fan but dressing, yams and cranberry sauce is where it's at for me.
I have been making this for a few years now. It's a big hit in our house. Will be making it again this year.
This recipe is loosely based on a Williams Sonoma recipe that I have adapted to fit my needs and taste.
1 bags of corn bread stuffing mix (I like Pepperidge Farm)
3 cups of county style white bread cubed (about 1 loaf)
Oil (as needed, I use grape)
1 bulb of leeks (some people use celery but I hate it so it you prefer it, ok to substitute) finely chopped
1 onion or 2 shallots finely chopped
3-4 links of italian sausage casting removed
Salt and pepper to taste
1 cup roasted and peeled chestnuts. I take a shortcut here and use 2 bags of ready made ones. See a picture/description of them here: http://www.saladgirlnat.com/2012/11/chestnut-soup-w-leeks-and-shallots.html
1/4 cup of fresh herbs (your choice here, I like sage or rosemary or both)
3 cups of low sodium chicken broth, more if you like your dressing more moist
Preheat oven to 375. Butter a shallow pan.
Cup up your country bread into cubes crusts removed (you can save them for another use such as croutons)
Spread the white bread on a baking sheet. Toast in the oven until lightly brown. This can also be done in a toaster over if you prefer.
In the meantime, in a saute pan over medium heat, brown the sausage breaking it up into crumbles with a fork until cooked, about 10 minutes. Remove sausage with a slotted spoon.
If not enough oil, add a bit. Add leek and shallots, saute till translucent, about 5 to 7 minutes, add salt/pepper to taste. Transfer to bowl with sausage. Mix in cornbread, white bread cubes, chestnuts, herbs and stock.
Transfer to pan, cover with foil and bake about 35 minutes. Remove foil and cook another 20 minutes or so, until brown and crispy.