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Sausage, Chestnut, & Mushroom Dressing


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  • 4 tablespoons of unsalted butter
  • 1 1/2 pound of mild Italian sausage, castings removed
  • 2 yellow onions, diced
  • 1 fennel bulb, trimmed and diced
  • 3 garlic cloves, minced
  • 7 oz. cremini mushrooms, quartered
  • 1 teaspoon of minced fresh thyme
  • 1 1/2 teaspoon of minced fresh sage
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup dry sherry
  • 1 cup peeled & roasted chestnuts, halved
  • 1 package La Brea Bakery focaccia stuffing
  • 2 tablespoons of minced fresh flat-leaf parsley
  • 3-4 cups chicken stock, warmed



Step 1

1. Preheat oven to 375 degrees. Grease 3 quart baking dish with 1 tablespoon of butter. In a large frying pan over medium-high heat, cook and crumble sausage 7 minutes. Cool on plate. In same pan over medium heat, melt 3 tablespoons of butter. Saute onions and fennel 10-12 minutes. Add garlic, mushrooms, thyme, sage, 2 teaspoons of salt and pepper; cook 12 minutes. Stir in sherry.

2. In a very large bowl, combine sausage, vegetables, chestnuts, stuffing, and parsley. Stir in stock ½ cup at a time; be sure croutons absorb it completely. Transfer to baking dish. Cover with foil; bake 20 minutes. Uncover; bake 25-35 minutes. Serves 10-12.

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