This recipe makes a truly spectacular stand-alone dressing
and it is wonderful as a stuffing for turkey or Cornish Hens.
½ Cup Butter
¼ Onion (finely chopped)
1 lb Plain Pork Sausage (ground)
1 Jar (16 Oz.) Whole Peeled Chestnuts* (chopped)
2 Tbsp Ground Sage
½ Cup Sherry
1 Cup Dried Cranberries (optional)
3 Cups Sourdough Bread Crumbs
2 Cups Hot Water**
Sauté onions in butter until soft and caramelized.
Add pork sausage and brown until cooked. Add sage, sherry,
cranberries (optional) and chopped chestnuts. Mix.
Add water (or broth) and sourdough bread crumbs. Mix well.
Stuff turkey or Cornish Hens and bake them as usual.
Bake the extra dressing in a greased glass or ceramic baking
dish at 350 degrees for 30 minutes. Enjoy!
* Available at Williams Sonoma
** Water can be substituted with beef or chicken broth.
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