Cornbread, Sausage and Chestnut Dressing-A Good Better Best Thanksgiving

The holidays are upon us, with Thanksgiving this week. Even though I am gluten free, I still make an amazing cornbread dressing.  While this is not an gluten free stuffing recipe, I can attest that you can use gluten free cornbread and still have a dressing that will be the star of your holiday table.

1 tablespoon olive oil
1 pound sweet pork sausage, casings removed
3 stalks of celery chopped
1/2 medium onion chopped
1 6 oz. package of chestnuts peeled ( I used Trader Joe's)
1 tablespoon finely chopped garlic
1 tsp poultry seasoning
1 cup low-sodium chicken broth
Salt and pepper, to taste
4 cups (1/2-inch cubes) cornbread (about 3/4 pound), you can use gluten free cornbread, I use Pamela's

Preheat oven to 375 degrees

Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up as you go, until browned and cooked through, 7 to 8 minutes. Transfer sausage to a large bowl and set aside.

Add celery, onion and garlic to the skillet and cook until translucent.  Add poultry seasoning and cook one more minute.

Stir in broth, salt and pepper and bring to a boil.

Chop the chestnuts using a food processor and add to sausage.

Add cornbread to bowl with sausage and chestnuts. Pour broth mixture over the top and mix until well combined.

Transfer to a  9 x 13 casserole dish and bake until hot throughout, 25 to 30 minutes.

If desired, place under the broiler for a few minutes more to brown the top.

To make Better use one element of organic broth,  organic celery, organic/farmers market onions or organic sausage.  To make Best add multiple elements of organic broth,  organic celery, organic/farmers market onions or organic sausage.

Enjoy the Best Thanksgiving!

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