• 2 tablespoon (30g) unsalted butter
• 4 breakfast sausages, casings removed - we used the Village Grocer’s
• 2 carrots, chopped in ¼” (6mm) pieces
• 2 stalks celery, chopped to ¼” (6mm) pieces
• ⅔ cup (100g) soft Italian Chestnuts, chopped - we used La Frutticola brand
• 1½ cup (350ml) chicken or vegetable stock
• 3 eggs
• 1 bag Sage & Onion Stuffing - we used the Village Grocer’s
• kosher salt and freshly ground black pepper, to taste
  

Preheat the oven to 350°F/177°C.  

In a large cast iron pan add the Sage & Onion Stuffing, set aside.  Cook sausage meat over medium-high heat in a large skillet, crumbling with a wooden spoon until browned, 7-9 minutes. Add the sausage meat to the bowl of stuffing and combine.  

Add butter to skillet and cook carrots and celery over medium heat until soft, for approximately 10 minutes, and transfer to bowl with stuffing and sausage.   Add chopped chestnuts and combine.  In a medium bowl whisk the 3 eggs, stock, salt, and pepper.  Add the stock mixture to  stuffing and mix well. Return stuffing to a greased cast iron pan or spread evenly in a 9” x 13” (23cm x 32.5cm) baking dish. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 25 minutes or until golden brown and bread is slightly crisp on top.