Baked Chestnut-and-Sausage Dressing

For at least one member of the family, it wouldn’t be Thanksgiving without this dressing. I tried it for the first few years with chestnuts and ultimately decided that I don't really care for chestnuts, so I used walnuts, but for the past few years I haven’t used any nuts in the dressing. While the recipe calls for a loaf of French or Italian bread, drying it out, etc., I really like Pepperidge Farm seasoned bread crumbs, so that is what I use. Don’t hate me, purists. I make this the day before Thanksgiving and bake it after the turkey comes out of the oven, or while the turkey is in the oven.

And another thing--I may have been raised in the South, but my mother wasn't so we didn't have corn bread dressing. Sorry. We just didn't. Such carpetbaggers.

1 loaf French or Italian bread (or a similar amount of the aforementioned bread crumbs)

2 Tbs. olive oil

2 cups diced onions

1/2 cups diced celery

1 cup diced red bell pepper

1 lb. Italian (or other) sausage

2 cups turkey or chicken broth

3 Tbs. chopped fresh parsley

1 16-oz. jar whole chestnuts, chopped--optional or substitute 1-2 cups chopped walnuts

Salt and freshly ground black pepper

If using bread, cube or tear the bread (including the crusts) into small pieces, enough to make 12 cups. Spread out on a large baking pan to dry overnight or for 4-5 hours.

Position a rack in the middle of the oven and preheat to 375 degrees. Butter (or spray) 11x14 baking dish.

In a large pan over medium-low heat, warm the olive oil. Add the onions and sauté until translucent, about 6-8 minutes. Add the celery and bell pepper and sauté until vegetables are soft, another 6-7 minutes. With a slotted spoon transfer the vegetables to a plate and set aside.

Break up the sausage in pieces (removing casings, if any), and add to the same pan. Sauté over medium-high heat until lightly seared, stirring and breaking up the sausage, about 8-10 minutes. Set aside.

Place the bread pieces in a large bowl and sprinkle, while tossing, with the broth so that the bread is evenly moistened. Add the sautéed vegetables, sausage, parsley, and nuts if using. Mix together thoroughly and season to taste with the salt and pepper. Spoon into the greased baking dish and bake until lightly golden on top, about 45-50 minutes.

Before baking.