Sausage, Mushroom & Chestnut Stuffing

[kirra]

Sausage, Mushroom & Chestnut Stuffing
Anthony Bourdain

Make the stuffing on the side, and don't include it in the cavity of the turkey. Do this to avoid bacteria (salmonella), which will drain off the bird and into the stuffing.

Ingredients:

1/2 pound of sausage
4 diced onions
2 cups diced celery
1 cup each of wild mushrooms and 1 cup Porcini mushrooms
4 cups of bread crumbs, stale. Leave out over night.
Brown roasted chestnuts
Dab of fresh sage and thyme

Preparation:

Preheat oven to 350 degrees F.

Brown the sausage in a large skillet. Drain the juice into a separate jar. Set aside. Add the onion and celery to the large skillet, along with the sausage, sauteéing frequently until tender. Add all the remaining ingredients - mushrooms, bread crumbs, chestnuts, sage and thyme. After 15 minutes, sauté again to make sure all the ingredients and natural juices have blended together. Pour the grease from the sausage and the drippings from the turkey pan into the skillet to add flavor and moisture. Sauté Pour the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.

Pour the stuffing into a large pan and into the preheated oven. Bake for 45 minutes.