Chestnut and Cranberry Stuffing / Dressing

This can be prepared to stuff or made in a casserole. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Or make in mini muffin pan and bake for 15-18 minutes making a nice appetizer. Or regular sized muffin pan for 20 minutes as a dressing side.

• Ready In: 1 hr 15 mins
• Serves: 20

Ingredients

• 6  cups  torn bite-size pieces of day-old  homemade-style white bread, lightly oven toasted
• 4  ounces  cooked breakfast sausage, crumbled
• 3  tablespoons unsalted butter
• 2  onions, diced
• 4  celery ribs, diced
• 1  carrot, shredded
• 3  tablespoons  minced fresh sage leaves
• 2  tablespoons  minced fresh thyme leaves
• 1  tablespoon  minced fresh rosemary leaf
• 8  ounces  presoaked dried cranberries
• 1 (10 ounce) jar  peeled whole  roasted chestnuts, coarsely chopped
• 1⁄2 cup  finely chopped fresh parsley leaves
• 1 -3  cup low sodium chicken broth or 1  cup  vegetable stock or 1  cup  giblet  stock
• 2  large eggs, beaten to blend

Directions

1. Place bread and sausage in to a large bowl.
2. In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
3. Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
4. Mix in eggs.
5. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
6. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
7. Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.