Martha Stewart Chestnut Stuffing Recipe

ChestnutandSausage Stuffing Recipe Martha Stewart

WEBJun 12, 2017 · Let bread cubes stand on a baking sheet at room temperature 3 hours to dry. Lay each chestnut flat on a work surface, …

1. Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
2. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
3. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
4. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.

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