New England Stuffing

Posted by artsycook at recipegoldmine.com 11/12/2001 9:48 pm

This is the only recipe MY MOTHER asked me to have and for a proud cook, that’s a big deal! I love it! It’s different and yet comforting and familiar.

1 pound hot Italian sausage, casings removed
1/4 cup unsalted butter
2 large onion, chopped
2 cups chopped celery, with leaves
1 (8 ounce) jar steamed or roasted chestnuts, chopped
1/4 cup chopped parsley
1 tablespoon poultry seasoning.
22 ounces oyster crackers, lightly crushed
1 1/2 cups chicken stock
1 egg

In a medium skillet, cook sausage until cooked through, crumbling as you cook. Transfer to a bowl. Add butter to the skillet and melt over medium heat. Add onions and celery. Saut? until tender (8 minutes). Mix in chestnuts, parsley and 1 tablespoon poultry seasoning. Add to sausages and mix in crackers. Spoon in turkey.

To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter. Cover and refrigerate. Bake at 350 degrees F for the last 40 minutes of the turkey?s cooking time. My mom begged for this recipe after I served it for our ?first? Thanksgiving dinner, being just married, and now it?s a family favorite.