Chestnut and Sausage Stuffing

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/07/2012

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Chestnut and Sausage Stuffing

1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
3/4 pound canned and peeled chestnuts
1 pound bulk sweet Italian sausage
1 stick unsalted butter
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1 cup homemade or low-sodium store-bought chicken stock
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons coarse salt
Freshly ground pepper
2 large eggs, lightly beaten

Let the bread cubes stand on a baking sheet at room temperature 3 hours to dry.

Quarter the chestnuts; transfer to a large bowl. Add the bread.

Preheat the oven to 350 degrees. Cook the sausage in a Dutch oven pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add the butter to the sausage in the pan and then add the onions, celery and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes. Add to the bread mixture.

Add the wine to the pan. Scraping up any brown bits from the bottom with a wooden spoon, cook over medium heat until the wine is reduced by half. Add to the bread mixture.

Add the stock to the bread mixture; toss. Add the thyme, sage, and parsley. Add the salt, and season with pepper. Stir in the eggs. Cover the Dutch oven with lid.

Bake 25 minutes; remove the lid. Bake until golden brown, about 25 minutes. Transfer stuffing to a serving dish and serve hot with the turkey.

Serves: 12

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