Serve this stuffing alongside your Christmas turkey, ham, goose or duck. Add an extra dose of chestnuts to your meal by offering the Brussels Sprouts with Chestnuts and Bacon.

Makes 6 servngs.

INGREDIENTS

  • 8ounces mild italian sausages, casings removed
  • 3large shallots, chopped
  • 2celery stalks, chopped
  • 6ounces dried calimyrna figs, chopped
  • 1cup canned low-salt chickenbroth
  • 3tablespoons brandy
  • 1/2teaspoon dried thyme
  • 4cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless french bread
  • 1‟cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped

    DIRECTIONS

    Preheat oven to 350°F. Butter 8×8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.


    Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.