"Original Recipe from Tyler Florence Food Network. I had great difficulty with the chestnuts so I added pinenuts instead. I also added another cup of liquid to mine. I do not like my stuffing dry. This dressing is amazing."
Preheat oven to 375 degrees and butter a 9 by 11 inch baking dish.
In a food processor puree the carrot, celery, onion, and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have it nice and brown and the fat is rendered (about5 minutes) remove the sausage to a large mixing bowl with a slotted spoon. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and pine nuts. Toss together ( I made this the day before to this point and stored in the refrigerator)
When ready to prepare stuffing for baking mix together the chicken stock, cream, and egg. Pour this over the dressing mix. Season and fold everything together. Pour out into a roasting dish and bake for 30-35 minutes until golden brown on top. (If it gets too brown before the 30 minutes tent with foil).