Chestnut And Cranberry Dressing

Ingredients

• 3 cups unsalted chicken stock
• 1 cup dried cranberries
• 4 Tbsp 12 stick unsalted butter
• 1 yellow onion chopped
• 1 celery stock chopped
• 1 carrot peeled chopped
• 12 lb bulk pork sausage
• 1 egg lightly beaten
• 1 lb loaf country bread crusts removed bread cut into 12-inch pieces and toasted
• 2 cups prepared French chestnuts halved
• 2 Tbsp chopped fresh sage
• 1 tsp chopped fresh thyme
• 2 Tbsp chopped flat leaf parsley
• salt freshly ground pepper to taste

Directions

1. Preheat oven to 350
2. Butter a 2 14-3 qt baking dish
3. In a small saucepan over medium heat warm stock until steam begins to rise 3-5 minutes
4. Remove from heat and add cranberries set aside
5. In a large fry pan over medium heat melt butter
6. Add onion celery and carrot saute stirring until tender and translucent 2-3 minutes
7. Using a slotted spoon transfer to a bowl
8. In the same pan saute sausage stirring and crumbling with a fork until lightly browned and cooked through about 10 minutes Transfer sausage to bowl with vegetables
9. In a large bowl stir egg white slowly pouring in stock and cranberries
10. Add bread and stir until well blended
11. Let stand stirring occasionally until stock is absorbed 6-8 minutes
12. Add vegetable-sausage mixture chestnuts sage thyme and parsley
13. Season with salt and pepper and stir to mix well
14. Transfer to prepared baking dish
15. Bake until brown and crispy 45-50 minutes
16. Serves 10-12