Wild Mushroom, Chestnut, and Sausage Dressing

• low sodium chicken broth↗3 cups
• dried wild mushrooms↗2 ounces
• herbs de provence focaccia prepared stuffing (or other dried bread stuffing)1 lb
• unsalted butter↗4 tablespoons
• yellow onion, diced↗1
• celery ribs, diced↗3
• prepared french chestnuts1 1⁄2 cups

  halved

• mild fresh Italian sausage, casing removed↗12 ounces
• chopped fresh flat leaf parsley3 tablespoons
• salt↗
• fresh ground pepper↗

Step-by-step instructions

1. 1

   In a small saucepan over high heat, bring the broth to a boil. Remove from the heat, add the mushrooms and let stand for 1 hour. Drain the mushrooms, reserving the broth. Roughly chop the mushrooms, transfer to a large bowl and add the focaccia stuffing. Set aside.

2. 2

   Preheat oven to 375 degrees. Butter a small Dutch oven.

3. 3

   In a saute pan over medium heat, melt 3 tbsp of the butter. Add the onion and celery and cook, stirring often, until soft and translucent, about 8 minutes. Add the chestnuts and cook for 2 minutes. Transfer to the bowl with the focaccia mixture.

4. 4

   Return the pan to medium heat and mel the remaining 1 tablespoons butter. Add the sausage and cook, stirring and crumbling with the back of a wooden spoon until the sausage is cooked through, about 10 minutes. Add to the bowl with focaccia mixture and stir in the parsley and sage. In a saucepan over medium-high heat, wanr the reserve broth. Add enough of the broth to the focaccia mixture to make the dressing moist. Season with salt and pepper to taste.

5. 5

   Transfer the dressing to the prepared Dutch oven and bake until crispy and golden on top, 45 minutes to 1 hour, covering the pan with the lid if the dressing gets too dark.