Sausage and Apple Stuffing With Brandy
After baking, the texture and flavor of this classic stuffing are similar to that of a country pâté. It will improve with a bit of rest, so I like to make it the day before Thanksgiving and warm it in the oven just before serving.Serves 6 to 8
- 2 pounds fresh mild Italian sausage, removed from casings and crumbled
- 1 large onion, peeled and diced
- 4 stalks celery, diced
- 10 fresh sage leaves, chopped
- 1 sprig thyme, stem removed and chopped
- 1 sprig marjoram, chopped
- 1 cup chopped fresh parsley
- 4 cups peeled, cored, and diced Granny Smith apples (about 2 large apples)
- 1 cup roasted and peeled chestnuts, fresh or prepackaged
- 3 eggs
- 1 cup chicken broth
- 1 cup brandy
- 1/2 teaspoon each of salt and ground pepper
- 3 slices day-old bread, diced (about 2 cups)
- 2 tablespoons butter
