Laura Lecorte Sausage, Cornbread And Chestnut Dressing

• 8 cups cubed day old corn bread (1 inch cubes)
• 2 cups cubed day old country style white bread with crust removed
• 1 1/2 pounds mild Italian pork sausage
• 1 yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 cup roasted and peeled chestnuts - quartered
• 1/4 cup chopped mixed fresh herbs, sage, rosemary, thyme
• 3 cups chicken stock

1. Preheat oven to 375. Butter a shallow gratin pan
2. Spread the corn bread and white bread on baking sheet and bake for about 20 minutes, until toasted (this can be done a day or two ahead)
3. In a saute pan over med heat, brown the sausage until cooked through, transfer to a large bowl.
4. Return the pan to medium heat. Add olive oil if needed and add onion. Saute until soft and translucent, 5-7 minutes. Season with salt and pepper. Transfer to the bowl with the sausage. Add the corn bread and white bread, the chestnuts, herbs and stock. Season with salt and pepper and stir gently to combine.
5. Transfer the dressing to the prepared gratin pan, cover with foil and bake for 40 minutes. Remove the foil and continue baking until browned and crispy. about 40 minutes more. Serves 10-12

corn bread, country style white bread, italian pork sausage, yellow onion, celery stalk, herbs, chicken stock

Taken from www.epicurious.com/recipes/member/views/laura-lecorte-sausage-cornbread-and-chestnut-dressing-52564971 (may not work)