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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sausage, Corn Bread and Chestnut Dressing

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sausage, Corn Bread and Chestnut Dressing Empty Sausage, Corn Bread and Chestnut Dressing

    Post by Lobo Sat 16 Jan 2016, 10:24 pm

    Sausage, Corn Bread and Chestnut Dressing Img7l
    Sausage, Corn Bread and Chestnut Dressing
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    Prep Time: 15 minutes
    Cook Time: 90 minutes
    Servings: 12
    Our dressing recipe is designed for advance preparation. You can chop the vegetables the day before and refrigerate them in sealable plastic bags. The bread cubes can also be toasted in advance, then stored in airtight containers at room temperature. You can use store-bought corn bread or bake your own.






    • 903

    Ingredients:


    • 8 cups cubed day-old corn bread (1-inch cubes)
    • 2 cups cubed day-old country-style white bread,
       crusts removed (1-inch cubes)
    • 1 1/2 lb. mild Italian pork sausage, casings
       removed
    • 1 to 2 Tbs. olive oil, if needed
    • 1 yellow onion, finely chopped
    • 1 celery stalk, finely chopped
    • Salt and freshly ground pepper, to taste
    • 1 cup roasted and peeled chestnuts, quartered
    • 1/4 cup chopped mixed fresh herbs, such as
       sage, rosemary and thyme
    • 3 cups low-sodium chicken stock

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    Sausage, Corn Bread and Chestnut Dressing Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, medium-bodied red wines like the Al-Cantàra Muddichi di Suli, Terre Siciliane from our Wine Club.

    Directions:

    Preheat an oven to 375°F. Butter a shallow gratin pan.

    Spread the corn bread and white bread out on a baking sheet. Toast in the oven until light golden brown and dry to the touch, about 20 minutes. Set aside.

    In a sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, about 10 minutes. Transfer to a large bowl.

    Return the pan to medium heat. Add the olive oil to the accumulated fat in the pan, if needed. Add the onion and celery and sauté, stirring occasionally, until soft and translucent, 5 to 7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.

    Transfer the dressing to the prepared gratin pan, cover with aluminum foil and bake for 35 to 40 minutes. Remove the foil and continue baking until browned and crispy, 35 to 40 minutes more. Serves 10 to 12.
    Williams-Sonoma Kitchen.
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