Chestnut And Cranberry Dressing

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Am i glad i found this recipe again. i cut it out of a williams sonoma catalog 2 years ago and made it for my work buddies for a thanksgiving potluck, they loved it! i'm going to make it again for them this year. you can add 1/2 lb. Bulk pork sausage, but i omit it because i'm vegetarian.

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Steps

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Preheat oven to 350 degrees fahrenheit.

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Butter a 2 1 / 2 - 3 quart backing dish.

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In a small saucepan over medium heat , warm the stock until steam starts to rise , 3-5 minutes.

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Remove from heat and add dried cranberries.

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Set aside.

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In a large frying pan over medium heat , melt the butter and add onion , celery and carrots and saute , stirring occasionally , until tender and translucent , about 2-3 minutes.

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Using a slotted spoon , transfer to a bowl.

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If using , in same pan , saute the sausage , stirring and crumbling with a fork , until lightly browned and cooked through , about 10 minutes.

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Using a slotted spoon , transfer to the bowl with vegetables.

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In a large bowl , stir the egg while slowly pouring in the stock and cranberries.

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Add the bread and toss until well blended.

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Let standing , stirring occasionally , until the stock is absorbed , 6-8 minutes.

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Add the vegetable mixture , chestnuts , sage , thyme and parsley.

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Season with salt and pepper and stir well to mix.

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Tr.

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Ingredients

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unsalted vegetable stock, dried cranberries, unsalted butter, yellow onion, celery, carrot, egg, sourdough bread, chestnuts, fresh sage, fresh thyme, fresh parsley, salt and pepper, walnuts, pork sausage