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CHESTNUT SAUSAGE STUFFING

1 lb. loaf day old bread, cut
into cubes
1 Tbsp. salt
1 tsp. each thyme, pepper and
oregano
1 1/2 c. minced onion
liver from turkey, chopped
1 c. butter
1 lb. country style sausage
1/2 lb. cooked ham, ground
1/2 c. minced celery
1/3 c. minced parsley
3 eggs, slightly beaten
1/2 c. light cream
1 1/2 lb. roasted chestnuts,
shelled

Toast bread cubes in oven (275 degrees) until lightly browned.
Toss bread with salt, thyme, pepper and oregano. In large
skillet, saute onions and liver in butter for 10 minutes. Add
sausage; simmer for 5 more minutes. Stir in ham, celery,
parsley; remove from heat. Let cool. Add mixture to bread
cubes; add eggs and light cream. Combine the mixture well;
add chopped chestnuts. Cool completely before stuffing turkey.
This is a Rouge family favorite.

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