Merguez, Caramelized Leek, and Chestnut Stuffing/Dressing

[File:Gravitys merguez stuffing.jpg]

Ingredients

1 lb merguez (basic recipe follows) 2 leeks, cleaned and diced 1 rib celery, minced 1 small onion, minced 3 cloves garlic 2 eggs, beaten Parmiggiano-Reggiano 1 tsp fresh thyme 1 tbsp fresh sage, minced 1 tbsp fresh rosemary, minced Crusty bread like a sourdough, chopped into cubes, drizzled with olive oil, and toasted in an oven 1 cup of roasted chestnuts, shelled and chopped 1 apple, peeled, cored, and chopped chicken broth, preferably homemade butter olive oil salt and pepper

Preparation

In a deep saute pan add a pat of butter and a tbsp of olive oil. Add the leeks, the celery, and the onion and saute on medium low heat until lightly caramelized (~30 minutes). Reserve. Turn heat to high and add crumbled merguez. Sear and break up the sausage into small pieces. Add reserved vegetables, garlic, herbs, chestnuts, apple, and toasted bread cubes. Stir to absorb drippings from sausage. Then add the two eggs and enough broth to moisten the bread. You don't want it soggy, but you also don't want it dry. Season with salt and pepper, stir, and transfer to a 9x13 pan. Top with grated Parmiggiano-Reggiano. Bake at 400 F until cooked through and top is caramelized. Alternatively, stuff into a deboned turkey and roast.