26
Nov 09
Chestnut-Sausage Stuffing
One of Thanksgiving meals. Good taste. Recipe adapted from Woman’s Day site.
1-lb loaf sourdough or crusty Italian bread, torn or cut in 1/2-in. pieces
12 oz pork or beef sausage
3 cups chopped onions
2 cups (about 10 oz) peeled chestnuts (bottled, canned or dry-packed roasted), broken in large pieces
2 cups chopped celery (include some leaves)
1 stick (1/2 cup) butter
1/2 cup chopped parsley
2 1/2 Tbsp poultry seasoning
1 tsp salt
1 1/2 cups chicken broth
Heat oven to 250°F. Have a large rimmed baking sheet ready.
Spread bread on baking sheet. Bake 20 minutes, stirring once, or until dry. Transfer to a large bowl.
Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break up sausage, 5 minutes, or until no longer pink. Drain off and discard fat. Stir in onions, chestnuts (if using fresh), celery and butter. Cook 4 to 5 minutes until vegetables are crisp-tender. Add to bread.
Add chestnuts (if not using fresh), parsley, poultry seasoning and salt. Toss to mix well. Add broth; stir to moisten evenly.
Stuff neck and body cavity of turkey loosely (don’t pack; stuffing expands slightly as it cooks). Put any remaining stuffing in a greased shallow baking dish. Cover and bake 30 minutes. Uncover and bake 15 minutes more until lightly browned.
