Chestnut and Sausage Stuffing

This makes enough for one 6 lb. deboned (or bones-in) chicken:

4 or 5 thick slices of sturdy Italian bread, crusts removed, and cut into bits

1/4 cup minced onions

2 T. olive oil

1 link of Italian sausage, casing removed

1/2 cup cooked chestnuts

1/4 cup white raisins

1 T. butter

1 egg

4  or 5 T. chicken stock

minced parsley

salt, pepper to taste


Sauté the onions in the olive oil and add the sausage, breaking it into bits. Cook the sausage and onions, then add the raisins to the pan, along with a tablespoon of butter and two tablespoons of chicken stock. Let it cool slightly. Beat an egg in a large bowl and add the bread and the cooked and cooled mixture from the pan. Add some parsley, salt and pepper and stir. It may be dry, so add more chicken stock. The stuffing should be moist, but not soaking wet. Spread the stuffing into the deboned legs and across the body of the chicken. Then take the two sides of the chicken and roll them toward the center. Truss the bird with kitchen twine and season with salt, pepper, rosemary and paprika. Smear a little olive oil on the bottom of a roasting pan, place the chicken inside and roast for two hours at 350 degrees, basting two or three times with the juices and oil that comes out from the chicken. I also placed two onions in the pan, and drizzled olive oil, salt and pepper on them. Turn the onions over when you baste the chicken.

Remove it from the oven and let it rest for about 10 minutes before slicing.