Sausage, Chestnut and Wild Mushroom Dressing
Sausage, Chestnut and Wild Mushroom Dressing is rated
out of
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1.
When it comes to dressing, there are as many variations on this savory side dish as there are cooks who prepare it. Our focaccia stuffing provides a delicious foundation for an array of added flavors and ingredients. Here, we enhance the all-natural mix with wild mushrooms, Italian sausage, steamed chestnuts and an assortment of fresh herbs.
Ingredients:
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 8 oz. assorted fresh mushrooms, such as
cremini, oyster and shiitake, brushed clean
and sliced - 1 1/2 cups steamed chestnuts, halved
- Salt and freshly ground pepper, to taste
- 12 oz. mild Italian sausage, casings removed
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh sage
- 3 Tbs. chopped fresh flat-leaf parsley
- 1 box focaccia stuffing
- 1 3/4 to 2 cups turkey or chicken stock
Directions:
Preheat an oven to 375°F. Butter a 9-by-13-inch baking dish.
In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until soft, 3 to 5 minutes. Add the mushrooms and sauté until the mushrooms are soft and the onion is translucent, about 5 minutes. Add the chestnuts and sauté for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the mushroom mixture to a large bowl.
Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a fork, until cooked through, about 10 minutes. Stir in the thyme, sage and parsley and transfer to the bowl with the mushroom mixture.
Add the focaccia stuffing to the bowl and stir to combine. Stir in 1 3/4 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed.
Spoon the dressing into the prepared baking dish and bake until the dressing is browned on top and heated through, about 1 hour. If the dressing begins to brown too quickly, cover the pan loosely with aluminum foil.
In a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until soft, 3 to 5 minutes. Add the mushrooms and sauté until the mushrooms are soft and the onion is translucent, about 5 minutes. Add the chestnuts and sauté for 2 minutes. Season with salt and pepper. Using a slotted spoon, transfer the mushroom mixture to a large bowl.
Return the pan to medium-high heat. Add the sausage and cook, stirring and crumbling with a fork, until cooked through, about 10 minutes. Stir in the thyme, sage and parsley and transfer to the bowl with the mushroom mixture.
Add the focaccia stuffing to the bowl and stir to combine. Stir in 1 3/4 cups of the stock. The dressing should be moist but not soggy. Add more stock if needed.
Spoon the dressing into the prepared baking dish and bake until the dressing is browned on top and heated through, about 1 hour. If the dressing begins to brown too quickly, cover the pan loosely with aluminum foil.
Serves 12.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
JackB from
This recipe does not match
This recipe has been modified from the recipe that was in the Thanksgiving booklet from 2007. It calls for dried mushrooms instead of fresh, French Chestnuts instead of steamed and French bread instead of the Focaccia. The one from the booklet is delicious and I use it for more than Thanksgiving.
Date published: 2012-03-29