Awesome Cornbread Dressing With Roasted Chestnut And Sausage

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 medium carrot, peeled and roughly chopped
• 1 medium onion, roughly chopped
• 1/2 bunch fresh sage
• 1 1/2 lbs loose hot sausage
• 1 lb roasted chestnuts (peeled and chopped)
• 1 cup low-sodium chicken stock
• 5 cups of cubed corn bread
• 1/2 cup heavy cream
• 1 large egg
• extra virgin olive oil
• freshly ground sea salt and pepper

Recipe

• 1 preheat oven to 375f and butter a 9x11 baking dish.
• 2 puree the carrot, onion, and sage in a food processor until you have a fine pulp.
• 3 brown the sausage in a large skillet with a little extra virgin olive oil over medium heat.
• 4 once the meat has browned nicely and the fat has rendered, remove with a slotted spoon and place in a large mixing bowl.
• 5 add the vegetable pulp to the skillet and saute until most of the moisture has evaporated.
• 6 season with salt and pepper.
• 7 add the cooked vegetables to the mixing bowl along with the sausage, cornbread, and roasted chestnuts.
• 8 in a separate bowl mix the chicken stock, cream, and egg.
• 9 add this mixture to the large mixing bowl, season with more salt and pepper and fold everything together.
• 10 pour into the baking dish and bake for 30-35 minutes, or until the dressing is golden brown. (tent with foil if it browns too early).