Chestnut and Sausage Stuffing

• 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
• 1 pound fresh chestnuts
• 1 pound sweet Italian sausage
• 1 tablespoon extra-virgin olive oil
• 2 medium onions, finely chopped
• 4 celery stalks, finely chopped
• 4 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1/2 cup homemade or low-sodium store-bought chicken stock
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons coarse salt
• Freshly ground pepper
• 2 large eggs, lightly beaten
• Unsalted butter, for baking dish

1. Let the bread cubes stand on a baking sheet at room temperature 3 hours to dry.
2. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of the shell with a paring or chestnut knife.
3. Bring a medium pot of water to a boil.
4. Boil the chestnuts 2 minutes; remove the pot from the heat.
5. Remove the chestnuts with a slotted spoon; peel away the shells.
6. Quarter the nut-meat; transfer to a large bowl.
7. Add the bread.
8. Preheat the oven to 350F.
9. Split the sausages; scrape the meat into a large saute pan set over medium heat; crumble with a fork.
10. Cook, stirring occasionally, until cooked through, about 7 minutes.
11. Add the oil; swirl the pan.
12. Add the onions, celery, and garlic.
13. Reduce heat to medium-low.
14. Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes.
15. Add to the bread mixture.
16. Add the wine to the pan.
17. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until the wine is reduced by half.
18. Add to the bread mixture.
19. Add the stock to the bread mixture; toss.
20. Add the thyme, sage, and parsley.
21. Add the salt, and season with pepper.
22. Stir in the eggs.
23. To bake the stuffing: Place the stuffing in a buttered 9 x 13-inch baking dish; cover with foil.
24. Bake 30 minutes; remove the foil.
25. Bake until golden brown, about 25 minutes.
26. To cook in a turkey: Stuff as directed (page 379).
27. Place remaining 5 cups stuffing in a buttered 8-inch-square baking dish; bake as directed above.

italian bread, chestnuts, sausage, extravirgin olive oil, onions, celery stalks, garlic, white wine, chicken, thyme, fresh sage, flatleaf, coarse salt, freshly ground pepper, eggs, butter

Taken from www.epicurious.com/recipes/food/views/chestnut-and-sausage-stuffing-392792 (may not work)