3 sticks celery, chopped into cubes
1 cloves garlic, minced finely
1 cup chestnuts, chopped
2-3 uncooked sausage, chopped
salt and pepper
1. Preheat oven to 350°F. Grease a casserole dish or baking pan with melted butter. In a large skillet, brown sausage meat until cooked through and starts to brown. Drain excess fat and transfer sausage to a bowl.
2. Melt butter in skillet over medium heat, add onions and garlic, fennel, celery and cook in butter until tender, stirring occasionally. Add in apples and cook for another minute, then add in the cranberries, chestnuts, raisins and bread stuffing and stir to mix. Stir in sausage, broth and season to taste with salt and pepper. (add more water or broth if you like a moister stuffing)
3. Transfer to baking dish, cover with lid or tent with aluminum foil. Bake for about 20-35 minutes. Remove lids or foil and bake for another 15 minutes until thermometer reads 165°F and is lighty browned.