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Stuffing & Dressing

Lynn's Chestnut Apple Sausage Dressing

5 c Lightly packed fresh bread - cubes (about 10 slices - day-old white bread) 
2 tbs Dried sage leaves 
Salt & pepper
 Butter 
1 lb Chicken and apple sausages 
1 Onion, chopped 
6 oz Canadian bacon, chopped 
3 Stalks celery, chopped 
1 Green apple, cored and diced 
1 lb Chestnuts, shelled, - skins removed and chopped 
2 Eggs, beaten 

Slice crusts off bread and cut bread into 1/2-inch cubes. Spread on jellyroll pan and toast in 375-degree oven until lightly browned, about 15 minutes, tossing every 5 minutes. Toss toasted bread cubes with sage and salt in mixing bowl. Drizzle with 1/2 cup melted butter and set aside. Remove sausage from casings and break apart. Heat 1 tablespoon butter in large saute pan, add sausage and brown, breaking up in pan. Remove sausage. In same pan, saute onion, bacon and celery in same fat until onions are soft. Add sausage, onion mixture, apple and chestnuts to bread cubes and toss well to mix. Stir in beaten eggs. Makes 8 cups stuffing, about 16 servings. 

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