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Heritage Recipe
Lucy Thompson,
Fort Bragg Grange, California
Cranberry - Chestnut Dressing
- Ingredients
- 3 cups unsalted chicken stock
- 1 cup dried cranberries
- 1/4 cup (1/2 stick) unsalted butter
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 yellow onion, chopped
- 1/2 pound pork sausage
- 1 egg, lightly beaten
- One 1-pound loaf country-style bread, crusts
removed, cut into 1/2-inch pieces, toasted
- 2 cups prepared French chestnuts, halved
- 2 Tablespoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 Tablespoons chopped fresh parsley
- Salt and freshly ground pepper, to taste
Preheat an oven to 350 degree. Butter a 3-quart
baking dish.
Warm the chicken stock in a small saucepan over
medium heat, until steam starts to rise, (about 3 - 5 minutes). Remove
from the heat , add the dried cranberries and set aside.
Melt the butter in a large fry pan over medium
heat. Add the onion, carrot and celery and sauté, stirring
occasionally, until tender and translucent, (about 2 - 3 minutes).
Using a slotted spoon, transfer to a bowl. In the same pan, sauté
the sausage, stirring and crumbling with a fork, until lightly browned
and cooked through, (about 10 minutes). Using a slotted spoon,
transfer the sausage to the bowl with the vegetables.
In a large bowl, stir the egg while slowly pouring
in the stock and cranberries. Add the bread and toss until well
blended. Let stand, stirring occasionally, until the stock is
absorbed, (about 6 -10 minutes. Add the vegetable-sausage mixture, the
chestnuts, sage, thyme and parsley. Season with salt and pepper and
stir to mix. Transfer baking dish and bake until the dressing is
browned and crispy, 45 to 50 minutes.
Makes: 10 to 12 servings
- You found this recipe on 1st Traveler's
Choice Internet Cookbook. (www.virtualcities.com)
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