Roasted Chestnut Sausage Dressing

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I grew up eating Meat Dressing (recipe from French Canadian great grandparents All meat, ground beef, sausage, spices, onion, a small amount of mashed potato to bind. I wouldn't even try bread dressing until last year when I made this recipe... LOVE it! Making it again this year.

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I made it without the chestnuts, because they were more expensive than I had budgeted for, it was still fantastic. Next time I would scale back the sausage to just one pound. My fiance is still raving about this recipe. A holiday tradition has begun.

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This dressing was really good. We used our own sourdough bread, along with a pound of homemade Italian sausage. The only thing I might do differently in the future would be to chop the chestnuts a little smaller - there was no guidance in the recipe as to how large or small to leave them.
We divided the dressing into 3 pans before baking - then baked one and froze the other two before baking. It was even better after having been frozen and thawed! I'll definitely make this again! Thanks.

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I wanted to try this recipe for Christmas, but couldn't find the recipe. I am so glad I found it, I am going to give it a go for New Years. I think I might leave out the chestnuts, did anyone try it without the chestnuts and if so did you like it? thanks.

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I usually make stuffing from a box becuase my kids are picky eaters. But, when I say Tyler make this recipe, I had to give it a try for Thanksgiving However, I don't like roasting, cracking or eating chestnuts. So I simple substituted the chestnuts with Macadamia nuts. It was the best dressing! My kids chowed down on it, they had it gone before anyone else could get seconds. They have been begging me to make it, so it's going to be served for Christmas dinner; however, I'm going to try almonds this time.

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It was very very good. Okay, hubby wasn't thrilled, but then he likes Stovetop...Everyone else had seconds. I was surprised to find chestnuts locally at both Publix and Walmart (I live just south of Nashville

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My husband and I drove to FL for Thanksgiving and I had not been able to find any fresh chestnuts in Nashville (shame on Nashville - lol before the trip. I found them at Publix in FL and was surprised! I had gone to my local Asian market in Nashville and bought Korean roasted, somewhat sweetened chestnuts in a bag...they were pretty good and would easily do in a pinch. I didn't however find that the chestnuts made a difference in this recipe and frankly my husband didn't like them much. It was a consistency mismatch for him I think between the bread pieces and the chestnuts. I did mix a few of the bagged ones in with the roasted fresh ones and you couldn't tell the difference when cooked in the dressing. I would in the future leave the chestnuts out and make this again and again! It's delicious. I used Sage and Sage flavored sausage, a very hearty crusty farm bread that was not sourdough, crusts removed and just a tip - if you find that your dressing is still wet after you baked it for the alloted time, like you didn't cook out enough of the water from the pureed veggie mixture, just leave it to bake longer (but check it often - it will crust the top so wonderfully and the liquid will cook off eventually! YUMMY YUMMY!

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It has been said not to try new reciepes on Thanksgiving day but I couldn't resist this one.... and I am glad I tried it!! Dealing with the chestnuts is somewhat of a pain, but it is WELL worth it!! I could not find sage so I used sage infused sausage which worked just fine. There were so many different flavors in this dressing that complimented each other wonderfully. All of the guests absolutely loved it and I had several requests for the recipe. Thanks Tyler! -Tasha

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My budget did not allow for chestnuts, so I just toasted some pine nuts that I had in the freezer instead. My most difficult part was cutting the crust off the bread so I now have a better bread knife on my wish list. My company raved and everyone took home some leftovers and a copy of the recipe. Thanks Tyler. Love your show. Tam

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I saw Tyler make this, i quickly dvr'd the show and made it this afternoon for thanksgiving! amazing! i would, however, roast the nuts for a little more than 30 min. to get that golden color you want. it turns out as good as it looked on Food Network! : -Fritz