Sausage, Cornbread and Chestnut Dressing

By Christie

My husband's favorite Thanksgiving dressing.

Ingredients

• 8 cups cubed day-old cornbread (1")
• 2 cups cubed day-old country-style white bread (no crusts)
• 1 1/2 lb. mild Italian pork sausage, casings removed
• 1-2 Tablespoons olive oil, if needed
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 cup French chestnuts, quartered (slivered almonds)
• 1/4 cup chopped mixed fresh herbs, ie; sage, rosemary,
• thyme
• 3 cups low sodium chicken stock
• Salt and pepper to taste

Preparation

Step 1

Preheat oven to 375° F. Butter shallow gratin pan. Spread both breads out on baking sheet; toast in oven until golden brown, about 20 minutes. Set aside.
In saute pan over medium heat, brown sausage, crumbling, until cooked through, about 10 minutes. Transfer to large bowl.
Return pan to medium heat. Add oil if needed. Saute onion and celery until soft, 5-7 minutes. Add to bowl with sausage. Stir in bread, chestnuts, herbs, stock, salt and pepper. Transfer to gratin pan, cover with foil and bake 35-40 minutes. Remove foil; bake until browned, 35-40 minutes more