Recipes for the Web

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Chestnut and Sausage Dressing

In the early ‘70s, the chef of Fournou’s Ovens at the Stanford Court Hotel in San Francisco gave

Chuck Williams this recipe for chestnut and sausage dressing. It is probably an adaptation of a

recipe brought over from the Mediterranean area by Greek settlers in New England.

1-lb. loaf French bread

3 Tbs. unsalted butter

1 yellow onion, chopped

1 celery stalk, chopped

1/2 lb. well-seasoned fresh bulk pork sausage

1/4 lb. ground lean beef

4 cups milk

1 jar (15 oz.) prepared French chestnuts,

chopped

3 Tbs. chopped fresh flat-leaf parsley

1 tsp. chopped fresh thyme (optional)

Salt and freshly ground pepper, to taste

Tear the bread into small chunks, spread out on a baking sheet and let dry overnight.

Position a rack in the center of an oven and preheat to 375°F. Butter a 9-by-13-inch baking dish.

In a large fry pan over medium heat, melt the butter. Add the onion and celery and sauté, stirring

occasionally, until tender and translucent, 2 to 3 minutes. Using a slotted spoon, transfer to a

mixing bowl.

In the same pan, sauté the sausage and beef, stirring and crumbling with a fork, until lightly

browned and cooked through, about 10 minutes. Using the slotted spoon, transfer the meat to the

bowl with the onion and celery.

In a large mixing bowl, toss the bread with the milk until well blended. Let stand, stirring

occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes.

Add the onion and celery, the meat mixture, the chestnuts, parsley and thyme to the bowl with the

bread. Season with salt and pepper, and stir to mix well. Transfer the dressing to the prepared

baking dish and bake until browned and crispy, 1 1/4 to 1 1/2 hours. Serves 8 to 10.

Williams-Sonoma Kitchen.

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