3/4 loaf white bread (slices toasted, some dark, or burnt a little), broken into small cubes
1/4 loaf rye bread (I like Jewish deli rye, regular rye is fine also), toasted slices, break as above
1/2 lb. chestnuts
3/4 lb. sausage* (mild Italian preferred)
1 tbsp. oil
3/4 cup diced onions (I prefer Vidalia, sweet or walla-walla onions - your choice)
2 garlic cloves (or more, to taste)
1 cup chopped celery
2 beef bouillon cubes
1/4 1/2 cup chicken broth
1/4 to 1/2 cup white wine
3 cooking apples, pared, cored, chopped coarsely
1/4 to 1/2 cup chopped walnuts
1/4 to 1/2 cup raisins
1 egg
3/4 cup milk (boil and scalded)

SEASONINGS:

1/2 tsp. salt (or to taste)
1/4 tsp. pepper
1 tsp. sage
1/2 tsp. poultry seasoning
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. basil
1 tbsp. parsley

Cut slits in top of chestnuts. Cook chestnuts in microwave on glass pie plate for about 60 seconds on high, turn, 30 more seconds on high (chestnuts are done, when shells can be removed easily).

Cook sausage (breaking into small pieces) until browned. Set sausage aside (pour off all but two tablespoons fat). Add onions and garlic, sauté until translucent. Add celery, bouillon cubes, chicken broth and wine. Cover, simmer for another 5 minutes. Cool, and retain the juices.

Combine bread cubes, apples, walnuts, raisins, chestnuts (chopped coarsely) and rest of seasonings and stir. Beat egg, combine with scalded milk, pour over bread mixture. Add sausage, onion, celery, and cooled juices saved. Mix again with a big spoon or using your hands if you prefer.

Note: When you mix milk and broth in mixture, if mixture is too dry, add more broth, or less -- you want the mixture to be stiff, and a little firm. Do not over mix, you want some of the bread cubes to remain firm.

Stuff your bird! Whatever stuffing you have left over, put in a casserole, cover, and cook in oven at 350°F for 30 minutes. This recipe can be made the night before, and refrigerated. (Do not stuff bird until ready to cook).

Happy Holidays!

Submitted by: Paul