Turkey Stock from the "Sauces and Soups" tab or click on the link above.
2 Loaves of stale sourdough bread, most of crust trimmed, cut into cubes (do this the day before)
1 Pound bulk mild Italian sausage
2 Dozen cooked chestnuts (roast your own if possible), sliced.
1 large onion, chopped
2-3 large garlic cloves, chopped
3 celery stalks chopped
3/4 cup butter, softened
A heaping tablespoon of basil pesto
Prepare bread the day before to allow the bread cubes to dry.
Sauté Italian sausage with chopped onions, garlic and celery.
In a large bowl, combine bread cubes, warm Italian sausage mixture, chestnuts, basil pesto and 1/2 cup butter. Moisten with hot broth until dry bread cubes are wet but not drenched (about 2-3 cups broth).
Add salt and pepper to taste. Mix well. Put in buttered casserole dish and dot the top with remaining butter. Bake covered at 350°F oven for about 30 minutes. Remove cover, stir and bake uncovered 15-20 minutes more. (Can dot more butter at this point, if desired.)
Chestnuts may be roasted in the microwave 3-4 at a time in a small sandwich bag. Score each chestnut and microwave in a partially closed sandwich bag for 35-40 seconds. Peel while hot, keeping the rest wrapped in a kitchen towel to stay warm. OR just buy them already cooked!