Stanford Court Hotel Chestnut & Sausage DressingNotes:

This recipe comes from

Stanford Court Hotel in San Franscico. Ingredients: 1 (1 lb. ) loaf French Bread2
Tbsp. unsalted Butter1 yellow Onion, chopped1 Celery Stalk, chopped1/2 lb. well-
seasoned fresh bulk Pork Sausage1/4 lb. ground Beef4 C. Milk1 (15 oz. ) jar Prepared
Fresh Chestnuts3 Tbsp. chopped Fresh ParsleySalt and Fresh Ground Pepper to taste1
tsp. chopped fresh ThymePreparation: Tear bread into small chunks, spread out on a
baking dish, and let dryovernight. Preheat an oven to 375 degrees and butter a 9 x
13 inch baking dish. In askillet over medium heat, melt the butter. Add the onion,
and celery, andsaute, stirring occasionally, until translucent, 2 to 3 minutes; do
notbrown. Remove with a slotted spoon and reserve. In the same pan, saute the
sausage and beef, stirring and mashing with a fork, until crumbled andcooked
through, about 10 minutes. Drain off fat. Place the bread chunks in a large bowl and
while tossing, gradually addthe milk. Let stand, stirring occasionally, until the
milk is absorbed andthe bread is evenly moistened, 6 to 8 minutes. Add the onion
and celery,meat mixture, chestnuts and parsley. Season with salt and pepper, add
thethyme, if desired, and mix well. Transfer dressing to baking dish andbake, until
browned and crispy.