Sausage, Chestnut & Mushroom Dressing

By debrcovey

Ingredients

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

Details

Servings 10

Preparation

Step 1

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

In very large bowl, combine sausage, vegetables, chestnuts, stuffing and parsley. Stir in stock 1/2 cup at a time; be sure croutons absorb it completely. Transfer to a baking dish. Cover with foil; bake 20 minutes. Uncover; bake 25-35 minutes.