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Chopped Roasted Chestnuts Chestnut and Sausage Stuffing Recipe From Gourmet Magazine, November 2003 edition Ingredients 1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups) 1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces 3 medium onions, coarsely chopped 3 celery ribs, coarsely chopped 1 pound bulk pork sausage 1 turkey liver (optional), coarsely chopped 1/4 cup Cognac or other brandy 1 1/2 cups half-and-half 1 cup turkey stock or low-sodium chicken broth 2 large eggs 1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups) 1/4 cup coarsely chopped fresh flat-leaf parsley 1 1/2 teaspoons dried sage, crumbled 1 teaspoon dried thyme, crumbled 3/4 teaspoon salt 1/2 teaspoon black pepper print a shopping list for this recipe Method 1
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