3-4 Tablespoons olive oil
½ cup thinly chopped leeks (use white and pale green sections)
¾ cup diced celery
½ cup diced white onion
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 cup roasted chestnuts, halved (I buy these from a gourmet grocery)
1½-2 pounds Italian sausage, crumbled and cooked
1 pound of large seasoned croutons
3½-4 cups warm low sodium chicken broth (boxed preferred)
Leek mixture: Sauté olive oil with leeks, celery and onion in a small skillet until onion is translucent. Add salt and pepper. Stir in roasted chestnuts. Cook for 5 more minutes. Remove from heat.
Transfer leek mixture to a large mixing bowl. Add sausage and croutons. Mix lightly so croutons keep shape. Pour in warm chicken broth a cup at a time until you have your desired texture. Note: Less broth will render a crumbly dressing, and more broth will give you a casserole type dressing. Make sure to use warm broth, or your baking time will be extended and dry out the dressing.
Pour mixture into a prepared baking dish (3-4 quart). Cover and bake at 375 degrees for 20-30 minutes. Uncover and bake another 20 minutes or until golden on the top. Rest for 10-15 minutes before serving. Serves 8-10 guests.