Rich Chestnut Stuffing

10 to 12 servings

15 fresh Brussels sprouts
1 jar (200g or 8 ounces) cooked chestnuts
2 tablespoons olive oil, divided
1 pound bulk mild Italian sausage
1 medium onion, peeled and finely chopped
2 medium cloves garlic, peeled and minced
8 cups French or Italian bread cubes, day old
1/2 cup chopped Italian parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced sage leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
11/2 cups chicken or turkey broth
Nonstick cooking spray or oil
4 tablespoons melted butter or 1/4 cup turkey drippings


Trim the stem ends from Brussels sprouts and remove any tough or
yellowed outer leaves. Cut a cross in the bottom of each. Bring a
medium pan of water to the boil. Add the sprouts and bring back to a
boil. Time 5 to 7 minutes or until just tender. Drain and rinse with
cold water to stop the cooking. Pat dry and chop coarsely; set aside.
Coarsely chop chestnuts and set aside.

Heat a tablespoon olive oil in a skillet on medium heat. Add
sausage, breaking it up with a spatula and saute until cooked through
and no longer pink. Remove from pan; pour off fat. Add remaining
tablespoon olive oil to pan. Add onion and saute 5 minutes. Then add
garlic and saute 2 minutes. Set aside.

In a large bowl, combine bread cubes with Brussels sprouts,
chestnuts, sausage, vegetables, parsley, thyme, sage, salt and
pepper; mix well. Drizzle chicken broth over the stuffing and mix
with a large spoon. Spray a 21/2-quart baking dish with cooking spray
or oil lightly. Spoon stuffing into dish and drizzle melted butter or
turkey drippings over the top. Cover with aluminum foil and bake in
preheated 325- degree oven 30 minutes. Uncover and continue baking 15
minutes.

Adapted from "Stuffing" by Carole Lalli.




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