Rustic Brussels Sprouts Stuffing With Chestnuts

• 1 loaf rustic, country bread, dried out overnight
• 1 tablespoon olive oil
• 1 pound merguez sausage, chopped into 1/2-inch pieces
• 1/4 cup butter (1/2 stick)
• 4 cloves garlic, minced
• 3 ribs celery, chopped
• 5 sage leaves, chopped
• 3/4 cup chopped Brussels sprouts
• 1/4 cup dry white wine
• 1/4 teaspoon pepper
• 1 egg
• 1/4 cup milk
• 1/4 cup parsley, chopped

1. Preheat oven to 425u0b0F. In a large bowl, tear bread into 1-inch cubes.
2. In a large saucepan over medium heat, brown sausage. With a slotted spoon, remove from pan and set aside on paper towel. Wipe pan clean. In same saucepan, melt butter. Add onion, garlic, celery, sage, and thyme. Sautee until translucent, about 10 minutes. Stir in Brussels sprouts and chesnuts. Cook vegetables another 10-15 minutes. Deglaze pan with wine, cooking until wine is evaporated.
3. To the bread, add sausage, vegetables, salt, and pepper. In a medium-sized bowl, whisk egg, broth, milk, and parsley to combine. Add to bread mixture and stir until everything is moist, using more broth if necessary. Pour evenly into a buttered baking dish. Cover with foil and bake until top begins to brown. Remove foil. Bake another 10 minutes. Serve immediately or at room temperature.

country bread, olive oil, sausage, butter, garlic, celery, sage, brussels sprouts, white wine, pepper, egg, milk, parsley

Taken from food52.com/recipes/38877-rustic-brussels-sprouts-stuffing-with-chestnuts (may not work)