WILLIAM SONOMA STUFFING RECIPE SAUSAGE RECIPES

Name: Chestnut and Cranberry Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10-12 serving(s)
Ingredients: 3 cups unsalted vegetable stock; 1 cup dried cranberries; 2 tablespoons unsalted butter; 1 yellow onion, chopped; 1 celery, chopped; 1 carrot, peeled and chopped; 1 egg, lightly beaten; 1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes; 2 cups chestnuts, halved; 2 tablespoons fresh sage, chopped; 1 teaspoon fresh thyme, chopped; 2 tablespoons fresh parsley, chopped; salt and pepper, to taste; 1/2 cup walnuts, chopped (optional); 1/2 lb pork sausage (optional)

CRANBERRY AND CHESTNUT STUFFING RECIPE - FOOD.COM

Cranberry and Chestnut Stuffing Recipe - Food.com image

Am I glad I found this recipe again. I cut it out of a Williams Sonoma catalog 2 years ago and made it for my work buddies for a Thanksgiving potluck, they loved it! I'm going to make it again for them this year. You can add 1/2 lb. bulk pork sausage, but I omit it because I'm vegetarian.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

3 cups unsalted vegetable stock
1 cup dried cranberries
2 tablespoons unsalted butter
1 yellow onion, chopped
1 celery, chopped
1 carrot, peeled and chopped
1 egg, lightly beaten
1 lb sourdough bread or 1 lb country bread, crusts removed, cut into 1/2-inch pieces, toasted in a 325 degree oven for 10 minutes
2 cups chestnuts, halved
2 tablespoons fresh sage, chopped
1 teaspoon fresh thyme, chopped
2 tablespoons fresh parsley, chopped
salt and pepper, to taste
1/2 cup walnuts, chopped (optional)
1/2 lb pork sausage (optional)

Steps:

Preheat oven to 350 degrees Fahrenheit. Butter a 2 1/2 - 3 quart backing dish.
In a small saucepan over medium heat, warm the stock until steam starts to rise, 3-5 minutes. Remove from heat and add dried cranberries. Set aside.
In a large frying pan over medium heat, melt the butter and add onion, celery and carrots and saute, stirring occasionally, until tender and translucent, about 2-3 minutes. Using a slotted spoon, transfer to a bowl.
If using, in same pan, saute the sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer to the bowl with vegetables.
In a large bowl, stir the egg while slowly pouring in the stock and cranberries. Add the bread and toss until well blended. Let standing, stirring occasionally, until the stock is absorbed, 6-8 minutes.
Add the vegetable mixture, chestnuts, sage, thyme and parsley. Season with salt and pepper and stir well to mix. Transfer to prepared baking dish and bake until browned and crispy, about 45-50 minutes.

Nutrition Facts : Calories 172.6, FatContent 3.7, SaturatedFatContent 1.9, CholesterolContent 24.7, SodiumContent 249.1, CarbohydrateContent 28.9, FiberContent 2.2, SugarContent 2.4, ProteinContent 6.3

PALEO SAUSAGE APPLE AND CHESTNUT STUFFING (GLUTEN-FREE)

Paleo Sausage Apple and Chestnut Stuffing (Gluten-Free) image

A delicious grain-free stuffing made with a homemade herbes de Provence and flaxseed bread. It is full of sausage, apples, chestnuts, and warm spices.

Provided by Dominique | Perchance to Cook

Categories Side Dish

Total Time 95 minutes

Prep Time 15 minutes

Cook Time 80 minutes

Yield 8

Number Of Ingredients 24

Ingredients

4 eggs
2 Tbs water
1 Tbs apple cider vinegar
1 cup ground flax seeds ((golden flax seeds))
¾ cup almond flour
3/4 tsp baking soda
2 tsp Herbes de Provence (plus ¼ tsp extra to sprinkle)
½ tsp salt
1 lb sausage (casings removed)
a pinch crushed red pepper
1 Tbs olive oil
1 cup diced yellow onion
1 cup diced fennel
1 heaping Tbs of minced garlic cloves ((2 garlic cloves))
2 cups of diced tart apples ((1 large Granny Smith apple))
1 bay leaf
1 tsp rubbed sage
½ tsp salt
½ tsp ground pepper
1 Tbs honey
1 cup steamed chestnuts (chopped ( this was ½ of a 14.8 ounce jar for me))
1 loaf of Herbs de Provence bread ((recipe above))
2 cups chicken stock
½ tsp Herbes de Provence

Steps:

Instructions for the bread recipe:
Instructions for stuffing:

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