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CHESTNUT AND CRANBERRY STUFFING




Source of Recipe


Unknown


List of Ingredients




6 cups torn bite-size pieces of white bread, lightly oven toasted
4 ounces cooked breakfast sausage, crumbled
6 Tablespoons unsalted butter
2 onions, chopped
4 celery ribs, chopped
3 Tablespoons minced fresh sage leaves
2 Tablespoons minced fresh thyme leaves
1 Tablespoon minced fresh rosemary leaves
8 ounces pre-soaked dried cranberries
1 (10 ounce) jar peeled whole roasted chestnuts, coarsely chopped
½ cup finely chopped fresh parsley leaves
1 cup low sodium chicken broth or vegetable stock or giblet stock
2 large eggs, beaten to blend


Recipe



Place bread and sausage in to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts,cranberries and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add broth just to soften and let the stuffing cool. Mix in eggs. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.

Or bake covered in a buttered a 15 by 10 by 2-inch glass baking dish at 350° F for 30 minutes then remove foil for 15 minutes to crisp the top.