Sausage Cranberry Chestnut Dressing


3 cups chicken broth
1 lb bread, crusts removed and cut in square
1 cup craisins and lightly toasted
Half stick of unsalted butter
2 cups chestnuts, halved
1 yellow onion chopped
2 Tbs fresh sage chopped
½ celery stalks, chopped
2 Tbs fresh parsley chopped
1 carrot, peeled and chopped
1 Tbs fresh oregano chopped
¾ lb Italian sausage
1 tsp garlic
1 egg, lightly beaten


1.Preheat oven to 350. Butter your baking dish
2.Heat the chicken stock over stove. After boiling, set aside and place craisins in pot
3.Melt butter in sauté pan and sauté vegetables until tender. Remove with slotted spoon and set vegetables aside. Place sausage in same pan and cook until done
4.In a large bowl beat egg and add broth slowly into bowl. Add bread and toss. Let stand for 10 minutes until all stock has absorbed into bread
5.Add the vegetables, sausage, chestnuts and all seasonings to bowl and mix together. Place in baking dish and cook for about 45 minutes, until brown