Mario Batali's Merguez, Cornbread, and Chestnut Stuffing
Skip the Boxed Stuff
For more great recipes visit The Chew's site.
In a large skillet over medium heat, heat oil, then crumble merguez into pan and cook 4 minutes. Add onion, celery, chestnuts and apples and cook, stirring occasionally, until sausage is cooked through. In a large bowl, place cubed cornbread. Add sausage mixture. Sprinkle with sage. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish and cover. Bake at 350F for 45 minutes.
Recipe courtesy The Chew.