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Tyche Shepherd · 12-08-2007, 01:02 PM

1/4 of peeled cooked chestnuts
should read 1/4 lb of peeled cooked chestnuts ... a 1/4 of a chestnut won't go far

Rose Alba Karuna · 10-20-2008, 03:22 PM

Yum!

My Great Grandmother used to make something really similar to this only instead of the waterchestnuts she used onion, celery and black olives or wild mushrooms, which ever she had on hand.

She always made this when we had a goose or duck.

Smoked Sausage Dressing
Author: Tyche Shepherd
Time: 1 hour 40 mins including prep Difficulty: Easy Serving Size: Serves 6 to 8	Description A great dressing to accompany most roast poultry dishes ... A Christmas tradition in my house and I'm currently making this as I'm hosting an early christmas meal for some relatives tomorrow . Best to use a nice smoked sausage like a Polish Kabanos or Keilbasa , or an Andouille sausage . You can use smoked bacon (or Panchetta) as a substitute .. for a vegetarian option replace the sausage with about half the weight of chestnuts and use vegetable stock. For a fully carnivore version just serve the sausage :)
Ingredients
Vegetable oil (4 tbsp) 2 Medium Spanish onions - (about 1lb in weight) 3 Stalks of celery 1 green and 1 red pepper 3/4 lb of sausage - see description 1/4 lb of peeled cooked chestnuts 4 cloves of garlic 1 dried red chilli 4 tbsp unsalted butter 1 tsp dried thyme 1 tsp dried oregano 16 fl oz of Chicken or Turkey stock .. maybe more if required Half a loaf of sliced bread (crusts can be removed ) - about 14 oz
Preparation
Coarsely chop onions, celery and peppers into 1/4 inch chunks . Do the same with the sausage and the chestnuts . Chop the garlic and chilli very fine.
Instructions
Heat oil in a heavy pan and cook the vegetables over a medium heat until the onions begin to brown (c.10+ mins) Add sausage and chestnuts and cook for another 5 mins Add the garlic, chilli , butter and herbs cooking for a few minutes Pour in about 2 or 3 fl oz of the stock , and simmer for 5 mins - Test for salt . You can prepare upto here in advance and cool or freeze the mixture for later Preheat oven to 200C (400F ) UK Gas Mark 6 ( French gas mark 4 on my french beast of a range ) Generously butter a large baking dish Cut bread into 1 inch cubes and stir gently into the dressing Pour in the remaining stock and tip everything into the baking dish Bake for around 50-60 mins until top is browned and dressing is hot - check from time to time to ensure its not drying out - add more stock if it is. Can sit for 30 mins in a turned off oven.
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12-08-2007, 01:02 PM	#2 (permalink)
Tyche Shepherd Fortuna vitrea est Goats ?.. fuck'em .. Let them milk themselves Join Date: Aug 2007 Location: UK Posts: 4,039 SL Join Date: 26th April 2007 My Mood:	1/4 of peeled cooked chestnuts should read 1/4 lb of peeled cooked chestnuts ... a 1/4 of a chestnut won't go far