Chestnut Stuffing

By jill3739

Ingredients

• 2 POUNDS BULK ITALIAN SAUSAGE
• 1 POUND CHESTNUTS COOKED, PEELED, CHOPPED
• 10 SLICES WHEAT BREAD- CRUST REMOVED
• 1 POUND MUSHROOMS FINELY CHOPPED
• 1 MEDIUM ONION FINELY CHOPPED
• 4 CELERY STALKS PEELED, QUARTERED, CHOPPED
• 2 TBS BUTTER
• OLIVE OIL
• 3 TO 4 CUPS (OR ABOUT 1/2 A ONE POUND BAG) CUBED STUFFING MIX
• 1 CUP CHICKEN STOCK (OR BROTH)
• 1 TSP SAGE
• 1 TSP THYME
• SALT AND PEPPER TO TASTE

Preparation

Step 1

1. Saute sausage, breaking it up so it crumbles. Drain of drippings and set aside.

2. Saute chopped mushrooms and chopped onions in the butter with a a splash of oil. Saute for about 10 minutes.
After minutes of sauteing, add the chopped celery. Drain the liquid when done.

3. Tear the crust-less wheat bread slices into chunks (about three to four chunks per slice).

4. In a large bowl combined the sausage, chestnuts, onion, mushrooms, celery, sage, thyme, salt and pepper. Stir ingredients well.

5. Add in the break chucnks, stuffing and chicken stock. Mix the ingredients.

6. Butter a large baking dish (16 x 10). Spread ingredients evenly. Cover with foil. Bake in 350-degree oven for 20 minutes. Remove foil. Bake for another 10 minutes.