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Ingredients
- 6 tablespoons butter
- 2 medium apples, peeled and finely chopped
- 4 small ribs celery with leafy tops, finely chopped
- 2 small onions, finely chopped
- Salt and pepper
- 1 large bay leaf
- 2 tablespoons thyme, finely chopped
- 1 tablespoon lemon or orange zest
- 3 to 4 tablespoons parsley, finely chopped
- 1 pound mild Italian pork or turkey sausage
- 1/4 cup Calvados or brandy
- About 3 cups Pepperidge Farm seasoned stuffing mix or homemade toasted bread stuffing with Bell’s poultry seasoning
- Celery salt
- Turkey or chicken stock, to moisten
- 1 cup roast or jarred chestnuts, chopped
Yield
Serves: 10-12
Preparation
Preheat oven to 350°F.
Melt butter in a skillet; add apple, celery and onion. Season with salt, pepper, bay and thyme, and cook until tender, 10 minutes or so. Add parsley and deglaze with Calvados or brandy, add sausage and lightly brown--do not cook sausage until dry. Stir in stuffing, season with a little celery salt and moisten with stock, adding just enough to make bread damp but not wet. Stir in chestnuts, transfer to a casserole dish and bake for 35–40 minutes.
Melt butter in a skillet; add apple, celery and onion. Season with salt, pepper, bay and thyme, and cook until tender, 10 minutes or so. Add parsley and deglaze with Calvados or brandy, add sausage and lightly brown--do not cook sausage until dry. Stir in stuffing, season with a little celery salt and moisten with stock, adding just enough to make bread damp but not wet. Stir in chestnuts, transfer to a casserole dish and bake for 35–40 minutes.