Mario Batali's Merguez, Cornbread, and Chestnut Stuffing

By pengnev

Ingredients

• 4 tablespoons Extra Virgin Olive Oil
• 1 pound Merguez (removed from casings)
• 1 large Onion (diced)
• 5 Stalks Celery (diced)
• 1 cup Chestnuts (roughly chopped)
• 1 cup Apples (peeled and diced)
• 4 cups Cornbread (toasted and cubed)
• 1 tablespoon Sage (for sprinkling)
• 2 1/2 cups Chicken Broth
• 1/2 cup Melted Butter

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

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