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SAUSAGE AND CHESTNUT STUFFING FOR THANKSGIVING AND ANY OTHER DAY YOU WISH

What would Thanksgiving be without stuffing? It seems that aside from the turkey, the most ubiquitous dish found on the Thanksgiving table is stuffing. As a child I would enjoy the Stove Top stuffing at my aunt's home year in and year out. That all changed once I tried homemade stuffing at a friend's house. From that point on, I learned how to make my own stuffing and never looked back.

We made this stuffing in class and the kids really enjoyed making it as much as eating it. They had fun cutting up the celery and bread which gave them the opportunity to snack along the way. I have learned that when kids can snack along the way, it keeps their energy levels up and they enjoy cooking for a longer period of time.

This stuffing is basically the same recipe that I made as a child. It is an easy recipe that can be adapted to individual tastes by adjusting the ingredients to suit your diners. If they don't eat meat, leave out the pork. If they don't like chestnuts, leave them out. Too many onions? Add less. It's as simple as that.

Basic Sausage and Chestnut Stuffing

Preheat oven to 375 degrees

1 loaf of whole wheat sandwich bread - cut into 1/2" pieces
2 lbs. sausage meat (out of casing)
1 large onion - finely chopped
8 stalks of celery - finely chopped
1/2 stick of butter
8 stems of thyme - leaves removed and finely chopped
8 chestnuts roasted whole and removed from shell (optional)

Add 1/2 of the bread to the baking pan and set aside. Saute sausage in a large skillet on low until cooked through. Remove from pan and set aside. Remove all but 2 tablespoons of the fat from the sausage pan and add the butter. Cook the butter with the sausage fat on low until the butter is melted. Add the onions, celery and thyme and saute until they are soft. Add the cooked sausage back into the pan and combine well. Add the bread to the pan and combine well pressing down with the back of the spoon to moisten the bread. Pour a cup of water or stock over the mixture and continue pressing on the bread to soak up the juices. Chop the chestnuts and stir them into the mixture. Remove from the heat.

Transfer the mixture to the baking pan and combine with the remaining bread. Using your hands toss together and gently squeeze/press the bread together with the vegetables to moisten with the juices. Spread the stuffing evenly in the baking pan. Bake covered for 30 minutes and uncovered for another 15 minutes. Serve hot or at room temperature.

This stuffing will definitely be a welcome at your Thanksgiving table - especially to those that usually eat the kind in a box.

Happy Thanksgiving Everyone!