6 cups Breadsmith Egg Challah, 1-inch cubes
6 cups Breadsmith Sourdough (no crusts), 1-inch cubes
1 pound sweet Italian sausage, casings removed
3 cups chopped onions
1/2 cup unsalted butter
2 cups butternut squash, 1/2-inch cubes
1 cup sliced celery
1 1/2 cups peeled fresh or bottled roasted chestnuts, coarsely chopped
2 tablespoons plus 1 teaspoon chopped fresh thyme leaves
2 tablespoons sliced fresh sage leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 (14 ounce) can chicken broth
chopped parsley for garnish (optional)
In a large bowl, combine both types of bread cubes.
In nonstick skillet, brown sausage 6 minutes. Remove with slotted spoon and add to bread mixture.
Remove all but 1 tablespoon drippings from skillet. Add onions; sauté over medium-high heat, 7 minutes or until golden. Add butter; melt. Add squash and celery; cook 8 minutes until firm-tender.
Remove from heat. Add chestnuts, sage, thyme, salt and pepper. Add to bread. (Can be made to this point one day ahead; refrigerate; do not stuff turkey until ready to roast).
Slowly add broth, stirring until absorbed.
Stuff turkey. Place extra stuffing in greased baking dish; cover with foil.
Bake at 350 degrees for 40 minutes (while turkey is resting); uncover after 30 minutes.
Top with parsley if desired.
Makes 14 cups.