Mushroom, chestnut, and sausage stuffing
Description
The dish is prepared without unnecessary complications. Pour boiling water over the white mushrooms and let them soak for about 30 minutes. Meanwhile, fry the bacon in a large skillet over medium heat, stirring frequently, until crispy, about 15 minutes. Transfer to a bowl. Add onion, leek, celery, and garlic to the skillet. Cook until the vegetables become tender, about 10 minutes. Drain the mushrooms, reserving 1 cup of the soaking liquid. Roughly chop the mushrooms and add them to the skillet. Sauté for 2 minutes, then transfer to the bowl with the bacon. Heat oil in the skillet. Brown the sausage, about 7 minutes. Add the liver and cook until browned, about 2 minutes. Add the sausage and liver to the bacon and mushroom mixture. Let cool. The mixture can be stored in the refrigerator overnight. Before using, bring to room temperature. Preheat the oven to 190°C. Add bread, nuts, and thyme to the mixture. Pour in the broth and the reserved mushroom soaking liquid. Season with salt and pepper and mix well. Let stand for 10 minutes to allow the bread to absorb the liquid. Use the mixture to stuff the turkey and bake until fully cooked. Serve the finished dish.