Italian Sausage, Mushroom and Chestnut Stuffing

Ingredients

• 1  day old loaf bread italian cut into 3/4 cubes
• 1 tablespoon butter 
• 0.5 cup celery diced
• 2 cups chicken stock see 
• 1 handful parsley chopped
• 2 cloves garlic chopped
• 8 ounces sausage italian
• 1 cup roasted and peel chestnuts halved
• 4 ounces mushrooms quartered
• 1 tablespoon olive oil 
• 0.5 cup onion diced
• 2 tablespoons sage chopped
• 6 servings salt and pepper to taste
• 1 tablespoon thyme leaves chopped

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat the oil in a pan over medium heat.
2. Add the sausage and cook until no longer pink, about 8-10 minutes, breaking it apart as you go and set it aside.
3. Add the butter, onions and celery to the pan and saute until tender, about 10 minutes.
4. Add the mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and just starting to brown, about 10-12 minutes.
5. Add the wine, deglaze the pan and simmer until most of the liquid has evaporated.
6. Mix the sausage, vegetables, parsley, chestnuts and bread in a large bowl and mix in the stock until all of the bread is moist but not soggy.
7. Pour the mixture into a greased baking dish and cover with foil.
8. Bake in a preheated 350F oven for 20 minutes.
9. Remove the foil and continue cooking until the top turns nice and golden brown, about 10 minutes.