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Sausage, Chestnut, and Apple Stuffing
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| Sausage, Apple, and Chestnut Stuffing | |
| 2 Tbs. | Unsalted Butter ¼ cup dry white wine |
| 2 Yellow Onions 1 ¼ lb. fresh pork sausage, casings 5 Celery Stalks removed 3 Garlic Cloves 1 lb. stuffing Salt and freshly ground pepper, to taste 1 cup chestnuts, halved | |
| ¼ cup | chopped fresh flat leaf parsley 4 cups chicken stock, warmed |
| 2 | sweet apples, peeled and cut into ½” cubes chopped fresh sage for garnish |
Preheat oven to 375. Butter a large baking dish.
In a deep sauté pan over medium heat, melt the butter. Add the onions, celery, garlic, salt and pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the parsley, apples and wine and cook, stirring occasionally, until the apples are slightly softened and the wine has reduced, about 7 minutes. Transfer the onion-apple mixture to a large bowl.
In the same pan over medium-high heat, cook the sausage, stirring and crumbling with a wooden spoon, until lightly browned and cooked through, about 7 minutes. Add the sausage to the bowl with the onion-apple mixture. Add the stuffing mix and chestnuts and stir to combine. Add the stock 1 cup at a time, stirring to evenly moisten the croutons. Season with salt and pepper.
Transfer the dressing to the prepared baking dish, cover with aluminum foil and bake for 30 minutes. Remove the foil and bake until the top is nicely browned and crisp, about 30 minutes more. Let stand for 5 minutes, then sprinkle with sage and serve.
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