Description
A Williams-Sonoma kitchen recipe that looks wonderful in the picture! We'll see how it tastes this Thanksgiving!
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Directions
Preheat oven to 350 degrees. Butter a 13x9 inch baking dish. Arrange cornbread on a baking sheet and toast in the oven for 20 minutes. In a small saucepan over medium heat, warm the stock. Remove pan from the heat and add dried cherries. Let cool. In a frying pan over medium heat, warm the olive oil. Add bacon and saute, stirring occasionally until golden and crisp, about 5-7 minutes. Transfer bacon to a paper towel-lined plate. Add onion, celery and carrot to the pan and saute until soft and translucent, about 5 minutes. Season with salt and pepper. In a large bowl, combine cornbread, bacon, onion mixture, chestnuts, sage and parsley. Whisk egg into stock mixture and add to cornbread mixture. Season with salt and pepper and stir gently to mix. Transfer dressing to prepared dish. Bake until browned and crispy, about 1 hour. Serves 10-12.
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Ingredients
 8 cups cornbread, cut into 1/2 inch pieces
3 cups turkey or chicken stock or broth
1 cup dried cherries
1 T. olive oil
8 bacon slices, finely chopped
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
Salt and freshly ground black pepper to taste
1 jar (14.8 oz.) French chestnuts (or 1 can regular chestnuts)
3 T. chopped fresh sage
3 T. chopped fresh parsley
1 egg
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