Chestnut and Cranberry Stuffing

Chestnut and Cranberry Stuffing

Published on November 26, 2021 | In By
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Ingredients

  • 3 cups unsalted chicken stock
  • 1 cup dried cranberries
  • 4 tablespoon (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 1 celery stock, chopped
  • 1 carrot, peeled and chopped
  • 1/2 lb. bulk pork sausage
  • 1 egg, lightly beaten
  • 1 lb. loaf country bread, crusts removed, bread cut into 1/2" pieces and toasted
  • 2 cups prepared French chestnuts, chopped
  • 2 tablespoons chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh flat-leaf parsley
  • salt and freshly ground pepper, to taste

Instructions

  1. Preheat oven to 350 degrees. Butter a 2 1/4 - 3 qt. baking dish.
  2. In a small saucepan over medium heat, warm stock until steam begins to rise. 3-5 mins. Remove from heat and add cranberries: set aside.
  3. In a large frypan over medium heat, melt butter. Add onion, celery and carrot: saute, stirring occasionally, until tender and translucent. 2-3 mins. Using a slotted spoon, transfer to a bowl.
  4. In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 mins. Transfer sausage to bowl with vegetables.
  5. In a large bowl, stir egg while slowly pouring in stock and cranberries. Add bread and stir until well blended. Let stand, stirring occasionally, until stock is absorbed. 6-8 minutes.
  6. Add vegetable sausage mixture, chesnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix well.
  7. Transfer to prepared baking dish. Bake into browned and crispy. 45-50 mins.

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