Chestnut Sausage Stuffing

• 3 pounds chestnuts
• 4 cups chicken or turkey stock
• 2 medium onions, chopped
• 2 tablespoons unsalted butter
• 2 pounds sausage meat
• 2 cups fresh white bread crumbs
• 1/2 cup milk
• 1 teaspoon thyme, finely chopped
• 1 teaspoon fresh sage leaves, minced
• 4 tablespoons parsley, finely chopped
• 1/2 cup Cognac
• 2 eggs, lightly beaten
• Coarse salt and freshly ground pepper to taste

1. Make a gash in the side of each chestnut.
2. Cover with water and bring to boil.
3. Simmer for 10 minutes.
4. Drain and peel the chestnuts while they are still hot (do this using rubber gloves to protect your hands).
5. Simmer the chestnuts in the chicken stock until tender (about 20 minutes).
6. Drain, reserving the stock.
7. Meanwhile, soften the onions in the butter.
8. In a separate pan, brown the sausage meat, crumbling it with a fork as it cooks.
9. Drain on paper towels.
10. Soak the bread crumbs in milk for 10 minutes and squeeze dry.
11. Place the bread crumbs in a large bowl.
12. Add the thyme, sage, parsley, Cognac and cooked sausage meat.
13. Add the eggs and mix thoroughly.
14. Chop the chestnuts coarsely and add them to the mixture.
15. Moisten with a half-cup of chicken stock or a little more if the mixture seems very dry.
16. Season to taste with salt and pepper.

chestnuts, chicken, onions, unsalted butter, sausage meat, fresh white bread crumbs, milk, thyme, sage, parsley, cognac, eggs, salt

Taken from cooking.nytimes.com/recipes/757 (may not work)