Sausage And Chestnut Dressing

• 12 ounces French bread loaf, cut into 1-inch cubes
• 2 tablespoons canola oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 8 ounces turkey breakfast sausage links (such as Jennie-O), casings removed
• 1 cup whole roasted chestnuts, quartered
• 2 cups unsalted chicken stock (such as Swanson)
• 1/3 cup chopped fresh flat-leaf parsley, divided
• 2 tablespoons fresh thyme leaves
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 large eggs
• Cooking spray

1. Preheat oven to 350u0b0.
2. Arrange bread in a single layer on a large jelly-roll pan. Bake at 350u0b0 for 15 minutes or until crisp and toasted. Remove pan from oven; cool bread cubes.
3. Increase oven temperature to 375u0b0.
4. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, celery, and bell pepper; saute 5 minutes. Add sausage; cook 5 minutes or until sausage is done, stirring to crumble. Stir in chestnuts. Remove pan from heat; cool slightly.
5. Combine stock, 1/4 cup parsley, thyme, pepper, salt, and eggs in a large bowl, stirring with a whisk. Add bread to stock mixture; toss to combine. Let stand 5 minutes or until bread absorbs most of liquid, stirring occasionally. Stir in sausage mixture. Spoon dressing into a 2-quart glass or ceramic baking dish coated with cooking spray. Bake at 375u0b0 for 35 minutes or until top is lightly browned. Remove pan from oven; sprinkle with remaining 1 tablespoon parsley.

bread, canola oil, onion, celery, green bell pepper, turkey breakfast, chestnuts, chicken, parsley, thyme, freshly ground black pepper, kosher salt, eggs, cooking spray

Taken from www.myrecipes.com/recipe/sausage-chestnut-dressing (may not work)