French Stuffing With Sausage
|Onion||1 Medium, chopped|
|Shallots||2 Medium, minced|
|Mildly seasoned sausage||1⁄2 Pound|
|Breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Coarsely chopped/3 cups canned chestnuts, rinsed, drained and coarsely chopped||2 Pound, blanched peeled and chopped|
|Mushrooms||6 Medium, chopped|
|Celery stalks||2 Medium, trimmed and chopped|
|Brandy||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
|Dried thyme||1 Teaspoon|
|Ground pepper||To Taste|
Melt butter in large skillet over medium heat.
Add onion and shallots and cook until soft, stirring occasionally, about 8 minutes.
Add sausage, increase heat to medium high and cook, breaking up meat with fork, until browned.
Discard excess fat.
Moisten breadcrumbs with stock and add to sausage mixture with all remaining ingredients, blending well.
Place over medium heat and cook, stirring occasionally, about 5 minutes.
Cool briefly; refrigerate before using.