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Spicy Sausage, Mushroom & Chestnut Dressing
 

1 pound mushrooms, sliced 4 tablespoons olive oil 1 pound hot Italian sausage; crumble, cook ½ stick butter 1 cup onion, chop ½ cup celery, chop 3 cloves garlic, mince 2 jalapenos; seed, mince 1 cup chestnuts, quarter 1 - 8 inch pan cornbread, crumble 1 cup dry bread crumbs 2 eggs, beat turkey broth, if needed In a sauté pan, cook mushrooms, in olive oil until most of the liquid is evaporated. Remove with a slotted spoon to a large bowl. In the same pan, cook sausage, stirring occasionally, until it is browned and thoroughly cooked. Remove with a slotted spoon. To the fat remaining in the pan add butter and in it cook onion, celery, garlic and peppers. Cook until the vegetables are just tender, then add chestnuts and toss lightly. Add mixture to mixing bowl. Add cornbread to the mixing bowl with bread crumbs. Add eggs and combine mixture thoroughly. If needed, add turkey or chicken stock to achieve a moist mixture. Spoon into a flat baking/serving dish and cover with foil. (If done ahead, let cool and refrigerate, letting it come back to room temperature before baking.) Bake 1 hour at 325° F., removing foil for last 15 minutes, and serve immediately. If preferred, stuff mixture into a 12 pound turkey just before roasting.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.