Name: Chestnut and Sausage Stuffing
Yield: Makes 8 to 10 servings
Ingredients: 1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups); 1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces; 3 medium onions, coarsely chopped; 3 celery ribs, coarsely chopped; 1 pound bulk pork sausage; 1 turkey liver (optional), coarsely chopped; 1/4 cup Cognac or other brandy; 1 1/2 cups half-and-half; 1 cup turkey stock or low-sodium chicken broth; 2 large eggs; 1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups); 1/4 cup coarsely chopped fresh flat-leaf parsley; 1 1/2 teaspoons dried sage, crumbled; 1 teaspoon dried thyme, crumbled; 3/4 teaspoon salt; 1/2 teaspoon black pepper

We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.

Cooks' notes:

·Bread can be dried 1 week ahead and kept in a sealed plastic bag at room temperature.
·Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.

Recipe notes

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