Chestnut and Sausage Stuffing

By dyannucci

Michael Anthony very good!

Ingredients

• 1 cup carrot, small dice
• 1 cup celery, small dice
• 2 cups onion, small dice
• 1 cup dried cranberries
• 1 lb sweet Italian sausage
• 2 cups roasted chestnuts, chopped
• 8 cups stale cubed bread
• 2 cups chicken stock (or turkey stock)
• 1/2 cup cream
• 2 whole eggs, beaten
• 1/2 fresh sage chiffonade
• 4 Tablespoons butter
• Salt and pepper

Preparation

Step 1

In a large Dutch oven, add butter and sauté the onions, celery and carrot for 3 to 5 minutes over medium-high heat. Add sausage a little at a time, stirring often. Once all the sausage has been added and is cooked, lower heat and add cranberries and chestnuts. Mix well. Remove from heat and add the bread, chicken stock, cream and sage. Mix well to incorporate. Add eggs and season with salt and pepper and mix thoroughly again. Please in a greased 9x9 baking dish. Bake at 375° for about 35 minutes or until golden brown on top.