A Perennial Favorite!

As I was browsing through my mom’s old recipes last summer, I came across her recipe for chestnut dressing.  And, with Thanksgiving just a couple of weeks away, thought that this might be the perfect time to share.  This dressing is positively out of this world!

Chestnut Dressing

1 pound of mildly seasoned bulk pork sausage
1 cup of finely chopped onion
1/2 cup of butter, melted
8 cups of dry bread crumbs
1 pound of chestnuts, roasted, peeled, and chopped
1/2 cup of finely snipped parsley
1 teaspoon of poultry seasoning
1/2 teaspoon of celery seed
1/2 teaspoon of white pepper
1 slice of bread

1.  Cook the sausage and the onion until the meat is brown, stirring occasionally.  Drain off the fat and add 1/2 cup of hot water and the butter.

2.  Combine the bread cubes, chestnuts, parsley, seasonings, sausage mixture, and 1/2 teaspoon of salt.  Toss lightly until the bread cubes are moistened, adding an additional 1/2 cup of water, if necessary.

3.  Use this mixture to stuff a 12-pound turkey.  Place the bread slice over the large cavity to hold the stuffing in and to prevent the stuffing from over-browning.  To make the dressing alone (outside the bird), place the mixture in a 13 x 9 x 2 baking dish.  Cover and bake in a 350 degree oven for 20 minutes.  Uncover and bake for 10 minutes more.  This makes about 10 cups.

Note: for your chestnuts, slash the shells with a sharp knife and roast in a 400 degree oven for 15 minutes.  Cool, peel and coarsely chop.  My mom’s hand-written notes include: “This amount feeds six,” and “add 2 + cups of water.”



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