New York City chef Tom Valenti shares a favorite Thanksgiving recipe. Tip: Save the crusts in your freezer and make fresh bread crumbs whenever needed. This recipe is adapted from Welcome to My Kitchen, by Tom Valenti and Andrew Friedman (HarperCollins, 2002).
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medium Spanish onion
dry white wine
low-sodium chicken broth
loaf hearty bread
fresh thyme leaves
resh marjoram leaves
Heat oven to 350°F. Brown the sausage in a large skillet over medium-high heat. Transfer to a large bowl (leave the fat in the pan) and set aside. Reduce heat to medium-low, add the onion and celery, and cook until translucent -- about 5 minutes.
Stir in the wine and cook until evaporated for 5 minutes. Add the broth and cook, stirring occasionally, until the liquid is reduced by a quarter -- 8 to 10 minutes. Toss the onion with the sausage, bread, chestnuts, and herbs to combine and transfer to a large, shallow baking dish. Bake until the top is golden and crisp -- 30 to 40 minutes.