Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Chestnut and Cranberry Dressing

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 882
Join date : 2013-01-12

Chestnut and Cranberry Dressing

Post by Lobo on Sat 16 Jan 2016, 12:47 am


Chestnut and Cranberry Dressing


Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 12
Cranberries neednt be relegated only to the relish that accompanies the Thanksgiving feast. Here, tangy dried cranberries are combined with a traditional chestnut dressing that is also delicious served alongside roast pork.



  • Printer Friendly Version






  • 202

Ingredients:


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

Directions:

Preheat an oven to 350°F. Butter a 2 1/4 to 3-quart baking dish.

In a small saucepan over medium heat, warm the stock until steam starts to rise, 3 to 5 minutes. Remove from the heat and add the dried cranberries. Set aside.

In a large fry pan over medium heat, melt the butter. Add the onion, celery and carrot and sauté, stirring occasionally, until tender and translucent, 2 to 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, 6 to 8 minutes. Add the vegetable-sausage mixture, the chestnuts, sage, thyme and parsley. Season with salt and pepper and stir to mix. Transfer to the prepared baking dish. Bake until the dressing is browned and crispy, 45 to 50 minutes. Serves 10 to 12.
Williams-Sonoma Kitchen.

    Current date/time is Thu 08 Dec 2016, 11:45 pm