A tasty stuffing or dressing with Italian sausage, mushrooms and chestnuts that would make
a perfect addition to any holiday dinner table.
http://www.closetcooking.com/2011/10/italian-sausage-mushroom-and-chestnut.html?utm_source=newsletter&utm_medium=email&utm_campaign=20161002
a perfect addition to any holiday dinner table.
Italian Sausage, Mushroom and Chestnut Stuffing
ingredients
- 1 tablespoon olive oil
- 8 ounces Italian sausage, casings removed
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon butter
- 4 ounces mushrooms, quartered
- 2 cloves garlic, chopped
- 1 tablespoon thyme, chopped
- 2 tablespoons sage, chopped
- salt and pepper to taste
- 1/4 cup white wine or chicken stock
- 1 handful parsley, chopped
- 1 cup roasted and peel chestnuts, halved
- 1 day old loaf Italian bread cut into 3/4 cubes
- 2 cups chicken stock, warm
directions
- Heat the oil in a pan over medium heat.
- Add the sausage and cook until no longer pink, about 8-10 minutes, breaking it apart as you go and set it aside.
- Add the butter, onions and celery to the pan and saute until tender, about 10 minutes.
- Add the mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and just starting to brown, about 10-12 minutes.
- Add the wine, deglaze the pan and simmer until most of the liquid has evaporated.
- Mix the sausage, vegetables, parsley, chestnuts and bread in a large bowl and mix in the stock until all of the bread is moist but not soggy.
- Pour the mixture into a greased baking dish and cover with foil.
- Bake in a preheated 350F/180C oven for 20 minutes.
- Remove the foil and continue cooking until the top turns nice and golden brown, about 10 minutes.
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