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5 from 1 vote

Stanford Court Hotel Chestnut & Sausage Dressing

Stanford Court Hotel Chestnut & Sausage Dressing is a great dressing for the holidays.
Course Side Dish
Cuisine American
Keyword Stanford Court Hotel Chestnut & Sausage Dressing
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 402kcal
Author Stephanie Manley


  • 1 loaf french Bread
  • 2 tablespoons unsalted Butter
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 pound well-seasoned fresh bulk Pork Sausage
  • 1/4 pound ground Beef
  • 4 cups milk
  • 15 ounces Prepared Fresh Chestnuts
  • 3 tablespoons chopped Fresh Parsley
  • salt and pepper to taste
  • 1 teaspoons chopped fresh Thyme


  • Tear bread into small chunks, spread out on a baking dish, and let dry overnight. Preheat an oven to 375 degrees and butter a 9 x 13-inch baking dish. In a skillet over medium heat, melt the butter. 
  • Add the onion, and celery, and saute, stirring occasionally, until translucent, 2 to 3 minutes; do not brown. Remove with a slotted spoon and reserve. In the same pan, saute the sausage and beef, stirring and mashing with a fork, until crumbled and cooked through about 10 minutes. 
  • Drain off fat. Place the bread chunks in a large bowl and while tossing, gradually add the milk. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened 6 to 8 minutes. Add the onion and celery, meat mixture, chestnuts, and parsley. Season with salt and pepper, add the thyme, if desired, and mix well. Transfer dressing to a baking dish and bake, until browned and crispy.


Calories: 402kcal | Carbohydrates: 42g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 510mg | Potassium: 450mg | Fiber: 3g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 3.1mg
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