Ingredients for Sourdough, Italian Sausage, and Chestnut Stuffing

• 170 g (1 1/2 barras) de mantequilla sin sal, cortada en trozos, dividida, y más si es necesario

• 1500g coarsely torn sourdough bread, dried out overnight

• 2 tablespoons plus 60ml olive oil

• 120ml chopped roasted chestnuts

• Sal kosher, pimienta recién molida

• 450g de salchicha italiana dulce, sin tripas

• 2 cebollas medianas, picadas

• 4 tallos de apio, picados

• 2 chillies de árbol

• 1 manzana Pink Lady grande, cortada en rodajas finas

• 2 dientes de ajo, finamente picados

• 40g finely chopped fresh sage

• 120ml very dry Sherry

• 2 huevos grandes

• 725 ml de caldo de pollo o caldo de pollo bajo en sodio, dividido

Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.

Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.

Heat remaining 60ml oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8–10 minutes. Transfer to bowl with slotted spoon.

Add onions, celery, and chillies to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5–7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chillies. Add onion mixture to bowl.

Add onions, celery, and chillies to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5–7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chillies. Add onion mixture to bowl.

Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 110g butter; cook, stirring, until melted. Drizzle over bread mixture.

Whisk eggs and 475ml stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 60ml butter.

Cubra con papel aluminio engrasado con mantequilla; hornea hasta que un cuchillo pequeño insertado en el centro salga caliente, de 30 a 35 minutos. Aumenta la temperatura del horno a 450°. Descubre y hornea hasta que la parte superior esté dorada y crujiente, de 20 a 25 minutos. Deja reposar 10 minutos antes de servir.

Preparar con anticipación: El relleno se puede preparar un día antes. Cubrir y refrigerar.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.