Awesome Cornbread Dressing With Roasted Chestnut and Sausage

1. 1

   Preheat oven to 375F and butter a 9x11 baking dish.

2. 2

   Puree the carrot, onion, and sage in a food processor until you have a fine pulp.

3. 3

   Brown the sausage in a large skillet with a little extra virgin olive oil over medium heat.

4. 4

   Once the meat has browned nicely and the fat has rendered, remove with a slotted spoon and place in a large mixing bowl.

5. 5

   Add the vegetable pulp to the skillet and saute until most of the moisture has evaporated.

6. 6

   Season with salt and pepper.

7. 7

   Add the cooked vegetables to the mixing bowl along with the sausage, cornbread, and roasted chestnuts.

8. 8

   In a separate bowl mix the chicken stock, cream, and egg.

9. 9

   Add this mixture to the large mixing bowl, season with more salt and pepper and fold everything together.

10. 10

    Pour into the baking dish and bake for 30-35 minutes, or until the dressing is golden brown.

11. 11

    (Tent with foil if it browns too early).

* Per serving · 4 servings · Values may vary.