Roasted Chestnut Sausage Dressing

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Hands down the best stuffing I've ever made. Reading the reviews about the price of the chestnuts put me off but this recipe sounded too good to pass up. Trader Joe's had a pound for $3.99 and that kept my budget in line. Pureeing the vegetables adds moisture and good flavor without making the stuffing mushy.I used 2lbs. of sausage, french baguette(crusts removed and dotted the top of the stuffing with several pats of butter. Everyone gave thanks for the double batch of this sinful stuffing.

Judith
Minneapolis,Mn
11/29/090

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Last year I made this recipe as a dressing, and exactly as the recipe is specified. It was delicious and the main components were in perfect proportion (IMHO! This year I wanted to stuff the turkey with it, and I knew I'd have to modify the amount of liquid so the stuffing wouldn'be soggy... Easy! I used the cream & egg (in amts specified in the recipe to moisten it, and it was just right. For a lower calorie option (but who's counting?, use the chicken stock instead, 3/4 to 1 cup. I doubled the recipe and it stuffs an 18-20 lb. turkey (both cavities. The moisture level was perfect, and the stuffing was a great hit.

I'll try the technique described a couple of posts ago for roasting the chestnuts (275-degree oven for 20 mins after tossing the scored chestnuts in oil & salt, but I had good success scoring the chestnuts, then roasting them on a cookie sheet in a preheated 400-degree oven for 20-30 minutes, as Tyler did on his show last year. Peel them while they're warm and the skins come off readily.

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I have never been much of a fan of Thanksgiving dishes, but both my husband and I saw this recipe and were intrigued by the sourdough. This was the best - moist inside and crunchy on top. I did one thing different. I couldn't get the sausage broken up enough in the pan so after I cooked it, I pulsed it a few times in the food processor with the vegetables before cooking them. It came out perfect. Thanks, Tyler!

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I wanted something different from my usual corn bread dressing this year and I found it. This was very easy to make so I made enough for 24 people. We had 18 for dinner and there were no leftovers. We ate every bite. We have a great bakery here, so fresh sourdough was available. This is the new tradition. JW

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I made this for the first time on Thanksgiving. I substituted chicken sausage for the pork sausage. Everyone at dinner loved the stuffing and there was no leftovers!

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I've never been much of a dressing fan, but this was absolutely delicious. So easy! I was not successful with roasting the chestnuts and relied on my back up option which was Trader Joe's steamed chestnuts. Sooooo good! Thank you Tyler! This will definitely be made many more times.

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It's in the oven right now, but I wanted to post some comments before people try to make this today. First, this actually took about 11 cups of bread to make the right consistency for the bread to sausage ratio. Second, I did not use the cream, so I added approximately 2.5 to 3 cups of stock. Third, it didn't taste "Thanksgiving" enough, so I added Bell's seasoning and lots of fresh pepper, which made it perfect. Happy Thanksgiving!

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I'm using a hearty white bread instead of sour dough. I didn't realize that the recipe did not call for dried bread and I have dried the bread. Is this ok?

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made this last year for thanksgiving and my whole family said that it is the only stuffing I should ever make.For those asking I do not advise putting it in the bird,texture is much better cooked seprate,stuff the bird with pieces of onion,celery ,lemons ,oranges,garlic,etc. Adds lots of flavor.Happy thanksgiving!

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Rinse the chestnuts under water. Take a sharp knife and score the flat side of the chestnut, making a cross. Toss nuts in a little oil and sprinkle with salt. Lay the oiled nuts out on a baking sheet and roast in a pre heated 275 degree F oven for about 20 minutes or until fully roasted (shell opens. Let the chestnuts cool, and then peel and chop them.