Chestnut and Sausage Stuffing

Martha Stewart Living, 2004

Makes 12 servings / MAKES ABOUT 10 CUPS (ENOUGH FOR A 16-18 LB. TURKEY)

    1 loaf day old italian breads no crust, cut into 3/4 in. cubes 
    1 pound fresh chestnuts                                         
    1 pound sweet italian sausages                                 
    1 tablespoon evoo                                              
    2 med. onions finely chop                                      
    4 stalks celery finely chop                                    
    4 cloves garlic finely chop                                    
    1/2 cup dry white wine                                         
    1/2 cup chicken broth                                          
    1 tablespoon chop fresh thyme                                  
    2 tablespoons chop fresh sage                                  
    2 tablespoons chop flat leaf parsley                           
    2 teaspoons salt                                               
    Pepper                                                         
    2 lg. eggs lightly beaten                                      
    Unsalt butter for baking dish                                  

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 nut-meat; transfer to a large bowl. Add bread.

Preheat oven to 350°. 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.