Chestnut And Cranberry Dressing - cooking recipe

Ingredients

3 cups unsalted chicken stock
1 cup dried cranberries
4 Tbsp (1/2 stick) unsalted butter
1 yellow onion, chopped
1 celery stock, chopped
1 carrot, peeled & chopped
1/2 lb bulk pork sausage
1 egg, lightly beaten
1 lb loaf country bread, crusts removed, bread cut into 1/2-inch pieces and toasted
2 cups prepared French chestnuts, halved
2 Tbsp chopped fresh sage
1 tsp chopped fresh thyme
2 Tbsp chopped flat leaf parsley
salt & freshly ground pepper to taste

Preparation

Preheat oven to 350\u00b0.
Butter a 2 1/4-3 qt. baking dish.
In a small saucepan over medium heat, warm stock until steam begins to rise, 3-5 minutes.
Remove from heat, and add cranberries; set aside.
In a large fry pan over medium heat, melt butter.
Add onion, celery, and carrot; saute, stirring , until tender and translucent, 2-3 minutes.
Using a slotted spoon, transfer to a bowl.
In the same pan, saute sausage, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Transfer sausage to bowl with vegetables.
In a large bowl, stir egg white slowly pouring in stock and cranberries.
Add bread and stir until well blended.
Let stand, stirring occasionally, until stock is absorbed, 6-8 minutes.
Add vegetable-sausage mixture, chestnuts, sage, thyme, and parsley.
Season with salt and pepper and stir to mix well.
Transfer to prepared baking dish.
Bake until brown and crispy, 45-50 minutes.
Serves 10-12.