Prune and Apple Stuffing With Sausage and Chestnuts Recipe

Ingredients (16)

• 6 ounces (170g) pitted prunes, chopped into 1/2-inch pieces
• 1/2 cup (120ml) Amontillado sherry
• 12 ounces (340g; about 1 loaf) high-quality white sandwich bread or soft Italian or French bread, cut into 1/2-inch dice
• 4 tablespoons (55g) unsalted butter or 1/3 cup (70g) minced goose fat (see note)
• 12 ounces (340g) sweet Italian sausage
• 3 large onions, finely chopped
• 3 ribs celery, finely chopped
• 3 Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
• 6 ounces (170g) cooked and peeled chestnuts, chopped (about 1 cup; 235ml)
• 1/2 cup (120ml) homemade chicken stock or low-sodium chicken broth
• 1 large egg
• 2 tablespoons (30ml) minced fresh sage
• Large pinch ground cloves
• Large pinch grated nutmeg
• Kosher salt
• Freshly ground black pepper