Saturday, November 19, 2011

Sausage, Cornbread And Chestnut Dressing

This is one of my all time favorite Thanksgiving recipes and the one I will making this year at the new house.  Did I tell you we are moving the day after Thanksgiving??



  • 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
  • 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.

*You can make your own cornbread or buy one at the store

Williams-Sonoma Kitchen.


  1. Have a good Thanksgiving and a calm move. I am making a cornbread ,chorizo and chile stuffing. Let you know how it goes.

  2. Thanksgiving and moving -- That's a lot at once!

  3. I have that same copper gratin pan and I always cook my dressing in it. My traditional Cornbread Dressing is very similar but I never add in any white bread. I like the texture of just the cornbread. I should write it down when I prepare it and post it on my own blog. You have a Happy Thanksgiving and oh my, a move immediately after. I am sure it is well worth it. Look forward to hearing about your new house.

    Carolyn/A Southerners Notebook

  4. That sounds delicious! I've never made it with chestnuts, maybe this year, it is so traditional. Caroles recipe with chorizo and chiles sound great too. The New York times had a great dining section with wonderful recipes for sides and a great guide for making things in advance. Stop by the market for highlights and links. Happy Thanksgiving!

  5. Have a wonderful Thanksgiving and a smooth move. Look forward to hearing about your new place.

  6. Thank you everybody...I'm already exhausted! Havve a good one.



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