New england stuffing
Instructions:
- 1 pound hot Italian sausage, casings removed
- 1/4 cup unsalted butter
- 2 large onion, chopped
- 2 cups chopped celery, with leaves
- 1 (8 ounce) jar steamed or roasted chestnuts, chopped
- 1/4 cup chopped parsley
- 1 tablespoon poultry seasoning
- 22 ounces oyster crackers, lightly crushed
- 1 1/2 cups chicken stock
- 1 egg
- In a medium skillet, cook sausage until cooked through, crumbling as you cook. Transfer to a bowl.
- Add butter to the skillet and melt over medium heat.
- Add onions and celery. Saute until tender (8 minutes).
- Mix in chestnuts, parsley and 1 tablespoon poultry seasoning.
- Add to sausages and mix in crackers. Spoon in turkey.
- To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter.
- Cover and refrigerate.
- Bake at 350 degrees F for the last 40 minutes of the turkey’s cooking time.