Chestnut and Sausage stuffing

By taniaf

Ingredients

• 1 loaf day old Italian bread (1 lb), cut into cubes
• 1 lb fresh chestnuts
• 1 lb sweet Italian sausage
• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 celery stalks, finely chopped
• 4 gralic cloves, finely chopped
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1 tbsp oregano
• 2 tbsp rosemary
• 2 tbsp parsley, chopped
• 2 tsp salt
• pepper
• 2 eggs, beaten
• butter for dish

Details

Servings 12

Preparation

Step 1

Let bread cubes stand on baking sheet 3 hours to dry out.
If using fresh chestnuts, cut an X in the pointed tip of the shell with a sharp knife. Roast chestnuts in oven at 400 degrees for 5 minutes. Let cool until able to handle, then peel away skins. Chop up chestnuts, add to large bowl with bread.
Preheat oven to 375 degrees. In large saute pan over medium heat, crumble sausages and cook about 7 minutes. Add oil to pan, then add onions, celery and garlic. Reduce heat, cook, stirring often, until vegetables are soft, 15 minutes. Add to bread in bowl.
Add wine to pan, cook while scraping up brown bits until wine is reduced. Add to bread mix.
Add stock to bread mix, toss together. Add herbs, salt and pepper. Stir in beaten eggs.
Place stuffing in a buttered 9x13 inch baking dish. Cover with foil. Bake 30 minutes, remove foil. Bake until golden, 25 minutes.