Post by sandra on Nov 8, 2006 14:27:40 GMT -5
From Williams-Sonoma Kitchen
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; for a recipe, click on the link at right.
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
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.
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; for a recipe, click on the link at right.
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
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.
