Tennessee Country Sausage Stuffing

• 1 pound raw chestnuts
• 1 tablespoon butter or margarine
• 3/4 cup chicken broth
• 1 tablespoon Madeira or other dry red wine
• 1/4 pound Tennessee smoked country sausage
• 2 medium onions, chopped
• 3/4 cup chopped celery
• 3 cups soft breadcrumbs
• 1/2 teaspoon dried whole thyme
• 1/2 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/8 teaspoon pepper
• 2 tablespoons chopped fresh parsley

1. Place chestnuts and water to cover in a medium sauce pan; bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half, and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid.
2. Place chestnuts in a medium-size Dutch oven; add butter, broth, and wine. Cook over low heat for 35 minutes or until liquid is absorbed.
3. Brown sausage in a heavy skillet; remove sausage to drain, reserving drippings in skillet. Add onion and celery to skillet; saute until tender. Add sausage, sauteed vegetables, and remaining ingredients to chestnut mixture in Dutch oven; stir until well blended.
4. Stuff chicken; place any remaining stuffing in a lightly greased 1-quart casserole. Bake at 325u0b0 for 30 minutes or until thoroughly heated.

chestnuts, butter, chicken broth, madeira, tennessee, onions, celery, breadcrumbs, thyme, salt, sage, pepper, parsley

Taken from www.myrecipes.com/recipe/tennessee-country-sausage-stuffing (may not work)