{"id":16814,"date":"2015-12-11T14:55:15","date_gmt":"2015-12-11T21:55:15","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=16814"},"modified":"2015-11-28T14:57:29","modified_gmt":"2015-11-28T21:57:29","slug":"sausage-chestnut-stuffing","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=16814","title":{"rendered":"Sausage & Chestnut Stuffing"},"content":{"rendered":"

\"ei1b06_turkey_sausage\"<\/a>1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3\/4-inch cubes (about 8 cups)
\n1 pound fresh chestnuts
\n1 pound sweet Italian sausage
\n1 T. extra-virgin olive oil
\n2 medium onions, finely chopped
\n4 celery stalks, finely chopped
\n4 garlic cloves, finely chopped
\n1\/2 cup dry white wine
\n1\/2 cup homeade or low-sodium store-bought chicken stock
\n1 T. chopped fresh thyme
\n2 T. chopped fresh sage
\n2 T. chopped fresh flat-leaf parsley
\n2 tsp. coarse salt
\nFreshly ground pepper
\n2 large eggs, lightly beaten
\nUnsalted butter, for baking dish<\/p>\n

Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.<\/p>\n","protected":false},"excerpt":{"rendered":"

1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3\/4-inch cubes (about 8 cups) 1 pound fresh chestnuts 1 pound sweet Italian sausage 1 T. extra-virgin olive oil 2 medium onions, finely chopped 4 celery stalks, finely chopped 4 garlic cloves, finely chopped 1\/2 cup dry white wine 1\/2 cup homeade or low-sodium store-bought chicken stock 1 T. chopped fresh thyme 2 T. chopped fresh sage 2 T. chopped fresh flat-leaf parsley 2 tsp….<\/p>\n

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