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Recipes // Main Dish Chicken and Turkey // Chestnut, Turkey Sausage & Pomegranate Challah Dressing

Chestnut, Turkey Sausage & Pomegranate Challah Dressing

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Ingredients:

  • 1 large challah loaf (about 2 pounds)
  • 1 pound sweet Italian turkey sausage (casings removed)
  • 1 tablespoon olive oil
  • 2 cups onion (chopped)
  • 2 teaspoons garlic (minced)
  • 1 cup celery (chopped)
  • 1 cup pomegranate arles
  • 1 tablespoon sage (freshly chopped)
  • 1 tablespoon rosemary (freshly chopped)
  • 2 tablespoons thyme (freshly chopped)
  • 1lb chestnuts (shelled and coarsely chopped)
  • freshly ground black pepper
  • 1 cup low sodium chicken broth
  • 3 egg whites (beaten)
  • 1 cup skim milk
  • 1 cup low sodium chicken broth
  • salt

Directions:

  1. Preheat oven to 275°F.
  2. Cut or tear bread into bite-sized pieces and place on baking sheets.
  3. Bake until dry but not browned, about 10 minutes. Cool & transfer to very large bowl (I use a big stock pot).
  4. Saute sausage in large, heavy skillet over medium heat for about 10 minutes until cooked, breaking up with the back of a spoon. Transfer sausage to a bowl and set aside.
  5. Add oil to same skillet and heat. Add onion, garlic, celery, sage and rosemary. Saute until onion and celery soften; about 5 minutes.
  6. Return sausage to skillet and toss to combine.
  7. Pour mixture over bread. Add thyme, chestnuts, pomegranate and pepper and combine all ingredients together with hands.
  8. Add chicken broth. (Can be made one day ahead. Cover and refrigerate)
  9. When ready to bake, preheat oven to 350°F.
  10. Mix in eggs, milk and broth. Season to taste with salt.Mix in eggs, milk and broth. Season to taste with salt.
  11. Transfer to baking dish. Cover with foil and bake until heated through (about 30 minutes)
  12. If you like it crunchy on top, remove cover and bake additional 10 minutes.
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