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New England StuffingThis is the only recipe MY MOTHER asked me to have and for a proud cook, that`s a big deal! I love it! It`s different and yet comforting and familiar.1 pound hot Italian sausage, casings removed
1/4 cup unsalted butter
2 large onion, chopped
2 cups chopped celery, with leaves
1 (8 ounce) jar steamed or roasted chestnuts, chopped
1/4 cup chopped parsley
1 tablespoon poultry seasoning.
22 ounces oyster crackers, lightly crushed
1 1/2 cups chicken stock
1 egg In a medium skillet, cook sausage until cooked through, crumbling as you cook. Transfer to a bowl. Add butter to the skillet and melt over medium heat. Add onions and celery. Saut? until tender (8 minutes). Mix in chestnuts, parsley and 1 tablespoon poultry seasoning. Add to sausages and mix in crackers. Spoon in turkey.To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter. Cover and refrigerate. Bake at 350 degrees F for the last 40 minutes of the turkey�s cooking time. My mom begged for this recipe after I served it for our �first� Thanksgiving dinner, being just married, and now it�s a family favorite.

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