This Roasted Chestnut and Sausage Dressing is an easy to make and flavorful dressing for your holiday table.
At last count, I’ll have 18 guests at my house for Thanksgiving dinner. Yikes!
Surprisingly, I’m not all that stressed out about it, at least not at this very moment. Everyone is family and they all enjoy lending a hand in the kitchen…which I will happily take, thank you.
Almost all of EJ’s side of the family will be visiting and it’ll be so nice to catch up with everyone. Our families are spread out from California to Louisiana and unfortunately we only get to see each other maybe once a year. I’m hoping we’ll have some cool weather so we can sit outside by the fire pit and enjoy a glass or two of wine together.
Since I’ll be cooking for so many, I’m going to be making several Thanksgiving side dishes a day ahead of time. There’s nothing worse than slaving in the kitchen while guests are in another room. I want to make sure I don’t do that this year.
I have a recipe that I make each year for Thanksgiving and Christmas that’s perfect to make ahead of time. It’s a Roasted Chestnut and Sausage Dressing and I discovered it several years ago while watching Tyler Florence on the Food Network. Several of the recipe’s key ingredients can easily be made in advance and kept in the refrigerator.
This recipe calls for chestnuts, but don’t be alarmed at the thought of roasting them, it’s very easy to do. Chestnuts are easy to find too and roasting them is a breeze. I see chestnuts every year around Thanksgiving and Christmas at all of the stores in our area. Sometimes you can even find already roasted chestnuts in packages too. But if you can’t find chestnuts, substitute hazelnuts or macadamia nuts.
There are so many wonderful flavors in this chestnut and sausage dressing. The salty, spiced sausage, the sage-celery-carrot-onion mixture and the chestnuts all work like magic together.
I start by preparing the chestnuts for roasting. Begin by cutting an “x” on the flat side of each chestnut and placing them on a baking pan.
Bake the chestnuts for 25-30 minutes in a 425 degree oven. When they’ve cooled, just peel them.
Look at how the shell peels away from the nut. When they look like the picture above, the chestnuts are ready to be peeled. Let them cool first so they’re easy to handle and then with your fingers and peel away the shell.
In a food processor puree the onion, carrots, celery and fresh sage until you have a fine pulp.
Brown the sausage and garlic in a little olive oil.
Slice the sourdough bread into cubes.
Add the vegetable pulp to a pan and saute until most of the moisture has evaporated.
Place the sausage, vegetables, chopped roasted chestnuts and bread in a large bowl and pour a mixture of chicken broth, cream and egg over the top. Season with salt and pepper and fold everything together.
Pour out into a roasting dish and bake for 30 to 35 minutes until it’s a lovely golden brown on top.
Other recipes you might like…
Roasted Chestnut and Sausage Dressing
- 2 cup carrots roughly chopped
- 1 onion medium onion - roughly chopped
- 2 stalks celery roughly chopped
- 1/2 bunch fresh sage leaves 5-6 leaves
- 1 pound pork sausage
- 2 cloves garlic minced
- olive oil
- 8 cups cubed sourdough bread
- 1 1/2 pounds roasted chestnuts peeled and chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1 large egg
- Preheat oven to 375 degrees F and butter a baking dish.
- In a food processor, puree the carrots, onion, celery and sage until you have a fine pulp. Set aside.
- Place in a large skillet over medium-high heat and brown the sausage and garlic in 1 tablespoon of olive oil, about 5 minutes. Remove the sausage and garlic from the pan and place on a plate lined with a paper towel to absorb the oil.
- Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Place the sausage, vegetable pulp, bread cubes and chestnuts in a large mixing bowl.
- Season with salt and pepper.
- In another bowl mix together the chicken broth, cream and egg. Pour this wet mixture over the dressing mix.
- Fold everything together. Pour out into baking dish and bake for 30 to 35 minutes until golden brown on top.
Recipe adapted from Tyler Florence