Chinese Sausage and Chestnut Rice Dressing

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I love this Asian variation of rice and sausage dressing. Chinese sausage is sweet and smoky and goes great with Thanksgiving flavors.

Ingredients

Melt the butter in a heavy large pot over medium-high heat. Add the Chinese sausage and render for about 2 minutes until lightly brown. Remove the sausage and set aside. To the same pot, add the onions and garlic and sauté until tender, about 2 minutes. Cook for another 2 to 3 minutes, until the onions begin to soften, then add the chestnuts, almonds and thyme. Turn the heat to low and continue to cook for all the flavors to come together, another 5 to 7 minutes. Remove from the heat and set aside.
In a separate pot over medium-high heat, combine the rice and broth. Bring to a boil, then turn the heat to low. Add the cranberries and chicken bouillon powder, then cover the pot with a lid and simmer until the rice is cooked through and all the broth is absorbed, about 20 minutes.
In a large bowl, combine the rice and chestnut mixture. Season with salt and pepper. Transfer the dressing to a serving platter and garnish with the sausage, green onions and parsley.