1 medium carrot, peeled and quartered
1 medium onion, cut into chunks
2 stalks celery, quartered
1 small bunch fresh sage (about 1/3 c. chopped)
Extra-virgin olive oil
1 pound sausage (I used Bob Evans)
Kosher salt and freshly ground black pepper
5 cups cubed (or torn, I tear) rustic bread
½ cup chopped fresh parsley
½ cup chopped scallions (white and green parts)
1 6.5-oz. pkg. Melissa’s Organic Peeled & Steamed Chestnuts*
1 cup low-sodium chicken stock
¾ cup heavy cream
1 large egg
Preheat the oven to 375°F. Spray a 9” x 13” baking dish with PAM; set aside.
In a food processor, puree the carrot, onion, celery, and sage until you have a fine pulp. Place a 10” skillet over medium-high heat and cook the sausage, until done but not dark brown. Use a slotted spoon to remove the sausage to a paper towel-lined plate to allow it to drain; place in a large mixing bowl. Add the vegetable pulp to the pan in which you had cooked the sausage, and sauté until most of the moisture has evaporated; season with salt and pepper. Add to the mixing bowl with the sausage. Add bread cubes, parsley, scallions, and chestnuts; toss to mix.
In a medium mixing bowl, whisk together chicken stock, cream, and egg. Pour this wet mixture over the dressing mix. Season again, if needed, and fold everything together. Turn out into the prepared baking dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).
*Next year I will use more