Ingredients
1-pound loaf French bread, torn into small pieces 3 tablespoons unsalted butter 1 yellow onion, chopped 1 celery stalk, chopped 1/2 pound well-seasoned fresh bulk pork sausage 1/4 pound ground lean beef 4 cups milk 1 jar (14.8 ounce) prepared French chestnuts, chopped 3 tablespoons chopped fresh flat-leaf parsley 1 teaspoon chopped fresh thyme (optional) Salt and freshly ground pepper, to tasteDescription
In The Early 1970s, The Chef Of Fournous Ovens At The Stanford Court Hotel In San Francisco Gave Chuck Williams This Recipe For Chestnut And Sausage Dressing. It Is Probably An Adaptation Of A Recipe Brought Over From The Mediterranean Area By Greek Settl
The Food Channel
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