Quick and Easy Stuffing

(Recipe courtesy of Nik Manojlovich, host of Savoir Faire.)

Ingredients:

1/2 lb. pork sausage
1/2 lb. veal sausage
4 Tbs. butter
1 Vidalia onion
1/2 cup chopped fennel
3 shallots, chopped
1 tart apple, chopped
2 celery ribs chopped
1/2 cup of roasted and chopped chestnuts
8 cups day-old white bread
1/4 cup chopped Italian parsley
1 tsp. chopped fresh rosemary
1 tsp. chopped oregano
2 tsp. chopped sage
1 tsp. chopped marjoram
1 tsp. salt
1/2 tsp. ground pepper
1/2 cup chicken stock
1/2 cup white wine

Preparation:

Barbecue or fry sausages, removing them from heat when cooked. Chop and reserve. Melt butter in a large skillet over medium-high heat. Add onion, fennel, shallots, apple and chopped celery and cook until golden--approximately 10 minutes.

Transfer sauteed items into a large bowl and add the other ingredients, stirring in chicken stock and wine until stuffing is moistened. Transfer stuffing into bird or, into a buttered baking dish, covers and bake in a 325-degree oven for 40 minutes. Fluff before serving.