Recipe information
Yield
serves 12; makes about 10 cups (enough for one 16- to 18-pound turkey)
Ingredients
Preparation
Step 1
Let the bread cubes stand on a baking sheet at room temperature 3 hours to dry.
Step 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. Bring a medium pot of water to a boil. Boil the chestnuts 2 minutes; remove the pot from the heat. Remove the chestnuts with a slotted spoon; peel away the shells. Quarter the nut-meat; transfer to a large bowl. Add the bread.
Step 3
Preheat the oven to 350°F. Split the sausages; scrape the meat into a large sauté pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add the oil; swirl the pan. Add the onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes. Add to the bread mixture.
Step 4
Add the wine to the pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until the wine is reduced by half. Add to the bread mixture.
Step 5
Add the stock to the bread mixture; toss. Add the thyme, sage, and parsley. Add the salt, and season with pepper. Stir in the eggs.
Step 6
To bake the stuffing: Place the stuffing in a buttered 9 × 13-inch baking dish; cover with foil. Bake 30 minutes; remove the foil. Bake until golden brown, about 25 minutes. To cook in a turkey: Stuff as directed (page 379). Place remaining 5 cups stuffing in a buttered 8-inch-square baking dish; bake as directed above.
