Name: Sourdough, Italian Sausage, and Chestnut Stuffing
Yield: 8 Servings
Ingredients: ¾ cup (1½ sticks) unsalted butter, cut into pieces, divided, plus more; 10 cups coarsely torn sourdough bread, dried out overnight; 2 tablespoons plus ¼ cup olive oil; ½ cup chopped roasted chestnuts; Kosher salt and freshly ground black pepper; 1 pound sweet Italian sausage, casings removed; 2 medium onions, chopped; 4 celery stalks, chopped; 2 chiles de árbol; 1 large Pink Lady apple, thinly sliced; 2 garlic cloves, finely chopped; ¼ cup finely chopped fresh sage; ½ cup very dry Sherry; 2 large eggs; 3 cups chicken stock or low-sodium chicken broth, divided

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Michael Graydon + Nikole Herriott

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it. Learn how to make this stuffing in this video.

Recipe notes