Chestnut and Sausage Stuffing

Name: Chestnut and Sausage Stuffing
Yield: about 8 cups
Ingredients: 1 lb. Italian style sweet sausage, not in casing or with the casing removed; 2 TB. olive oil; 1 large onion, finely chopped (about 3/4 to 1 cup); 2 stalks celery, sliced into 1/4" thick pieces; 10–12 oz. mushrooms, coarsely chopped or sliced; 1 TB. fresh thyme leaves, or 1 tsp. dried; 11/2 tsp. chopped fresh sage leaves or 1/2 tsp. dried; 2 cups coarsely cut up bottled or canned chestnuts (about 10 oz.); 6 cups of 1/2" bread cubes; 1/3 cup half and half cream; 4 TB. melted butter; 1/4 cup sherry wine

From: The Complete Idiot's Guide to Cooking Basics

Servings: about 8 cups

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Ronnie's Notes

This rich stuffing is suitable for the Thanksgiving table. The sherry gives it a lively flavor.

Tips: Kitchen Clue You can find bottled or canned chestnuts in many supermarkets or in specialty food stores. Be sure to buy the plain ones, not those packaged in sugar syrup. Most people use dry sherry for stuffing, but sweet sherry offers an unusual and delicious surprise.

Difficulty: Challenging

Ingredients

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1 lb. Italian style sweet sausage, not in casing or with the casing removed
2 TB. olive oil
1 large onion, finely chopped (about 3/4 to 1 cup)
2 stalks celery, sliced into 1/4" thick pieces
10–12 oz. mushrooms, coarsely chopped or sliced
1 TB. fresh thyme leaves, or 1 tsp. dried
11/2 tsp. chopped fresh sage leaves or 1/2 tsp. dried
2 cups coarsely cut up bottled or canned chestnuts (about 10 oz.)
6 cups of 1/2" bread cubes
1/3 cup half and half cream
4 TB. melted butter
1/4 cup sherry wine

Instructions

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Fry the sausage meat in a skillet over moderate heat for 12–, breaking the pieces into smaller bits, or until the meat is thoroughly browned and lightly crispy.

Drain the fat from the pan, remove the meat, and set it aside.

Heat the olive oil in the skillet and add the onion and celery.

Cook over moderate heat, stirring occasionally, for 2– or until the vegetables have wilted.

Add the mushrooms and cook another 3– or until mushrooms have softened and most of the liquid has evaporated from the pan.

Remove the pan from the heat.

Add the sausage to the vegetables and sprinkle the ingredients with the thyme and sage.

Break the chestnuts into pieces using your hands, and add them and the bread cubes to the mixture.

Toss ingredients so that they are evenly distributed in the pan.

Pour in the cream, melted butter, and sherry wine and toss ingredients thoroughly.

Store the stuffing in the refrigerator until you are ready to stuff a bird.

If you will be baking the stuffing separately, put it into a large casserole, preheat the oven to 375°F, and bake for 40– or until it is crispy and browned on top.

CIG to Cooking Basics Recipe Section 5, Page PAGE 18

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