Lunch: Sourdough, Italian Sausage, and Chestnut Stuffing

Choose a country-style sourdough, preferably not too tangy, and if you prefer hot Italian links, go for it.

This recipe includes superfoods such as:

Nuts

Health benefits of Sourdough, Italian Sausage, and Chestnut Stuffing

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn sourdough bread, dried out overnight
2 tablespoons plus 1/4 cup olive oil
1/2 cup chopped roasted chestnuts
Kosher salt, freshly ground 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
1/4 cup finely chopped fresh sage
1/2 cup very dry Sherry
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

Instructions

Preheat oven to 350 °. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8 –10 minutes. Transfer to bowl with slotted spoon.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5 –7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5 –7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30 –35 minutes. Increase oven temperature to 450 °. Uncover and bake until top is golden brown and crisp, 20 –25 minutes. Let sit 10 minutes before serving.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.