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Roasted Chestnut Sausage Dressing Recipe

Roasted Chestnut Sausage Dressing

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Average Rating:

Total Reviews: 84

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  • on November 23, 2009

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    Regarding the Roasted chestnuts, I know I have to cut an X in the top of them but how long do I bake them and at what temperature. I seem to remember my grandmother soaking them in water before she cut the X in them.

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  • on November 23, 2009

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    I made this recipe this weekend and it was very easy to make and oh so good. I had never had roasted chestnuts. I was surprised at how good it came out. The sweet italian sausage gave it something that I don't think chicken or beef could have done. I would urge you to make this receipe!!!

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  • on November 22, 2009

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    This is the 2nd Thanksgiving I've made Tyler's sausage dressing. It is wonderfully rich and yummy; a whole meal by itself. I make it about 2 weeks before Thanksgiving and freeze it. Then I defrost it in the refrigerator the day before and bake it on Thanksgiving day. Since my hubby doesn't like chestnuts I substitute pan toasted, finely ground pinenuts. They add another layer of earthy richness to this casserole. This dressing is also terrific transformed into a turkey casserole after Thanksgiving. I substitute cubed, leftover turkey for the sausage and substitute leftover turkey gravy for half or all of the cream; depending on your individual taste & how much leftover gravy you have to spare.

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  • on November 21, 2009

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    How much sage is half a bunch?

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  • on November 21, 2009

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    If you stuff the Turkey with this dressing the chestnot would become soggy so it a good ideal to bake it seperate, for a better textue.

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  • on November 20, 2009

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    This recipe looks SOOOO delicious and I really want to make it but can I put it in the turkey instead of in a casserole? Any advice would be greatly appreciated. It's my first year making Thanksgiving dinner and I want it to be perfect.

    Thank you.

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  • on November 19, 2009

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    I made this last night and it certainly upstaged the roasted chicken that it sat along side. Multiple helpings were had by all and I ended up repeatedly going back to the pan for "just one more bite." I did make a few substitutions... the biggest of which was that I used rye bread instead of sourdough because I had a some I needed to use in the pantry. (I will try the sourdough when I make this again, but I have a feeling the rye substitution will stay in the rotation because the flavors were so delicious together. I also subbed soy milk for the heavy cream to accommodate a family member with a milk allergy. I love Tyler Florence and I have had great success with all of his recipes that I have tried. I'm considering bringing this to Thanksgiving dinner, but I wouldn't want it to upstage the host's turkey!

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  • on November 19, 2009

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    I made this stuffing for Thanksgiving 2008, and could not wait for the big day this year so I can make a double batch. Personally I did not use sourdough bread, I use a combination of potato and wheat bread. Also this year I plan to add a cup or two of golden raisins. Deliciouso!

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  • on November 18, 2009

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    Wow....this is by far the best dressing I have tasted! The roasted chestnuts add a unique nutty/buttery flavor! II will certainly keep this in my recipe file and I will attend my Thanksgiving potluck with receipes in hand, as I'm certain everyone will ask for it!!

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  • on November 16, 2009

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    Easy to make and tasted great. I will be making this for Thanksgiving.

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