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1
Let the bread cubes stand on a baking sheet at room temperature 3 hours to dry.
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2
Lay each chestnut flat on a work surface, and cut an X in the pointed tip of the shell with a paring or chestnut knife.
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3
Bring a medium pot of water to a boil.
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4
Boil the chestnuts 2 minutes; remove the pot from the heat.
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5
Remove the chestnuts with a slotted spoon; peel away the shells.
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6
Quarter the nut-meat; transfer to a large bowl.
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7
Add the bread.
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8
Preheat the oven to 350F.
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9
Split the sausages; scrape the meat into a large saute pan set over medium heat; crumble with a fork.
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10
Cook, stirring occasionally, until cooked through, about 7 minutes.
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11
Add the oil; swirl the pan.
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12
Add the onions, celery, and garlic.
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13
Reduce heat to medium-low.
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14
Cook, stirring occasionally, until the vegetables are soft, 15 to 17 minutes.
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15
Add to the bread mixture.
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16
Add the wine to the pan.
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17
Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until the wine is reduced by half.
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18
Add to the bread mixture.
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19
Add the stock to the bread mixture; toss.
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20
Add the thyme, sage, and parsley.
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21
Add the salt, and season with pepper.
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22
Stir in the eggs.
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23
To bake the stuffing: Place the stuffing in a buttered 9 x 13-inch baking dish; cover with foil.
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24
Bake 30 minutes; remove the foil.
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25
Bake until golden brown, about 25 minutes.
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26
To cook in a turkey: Stuff as directed (page 379).
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27
Place remaining 5 cups stuffing in a buttered 8-inch-square baking dish; bake as directed above.
