By Jason DeRusha

All week the WCCO Morning Show is sharing its favorite family recipes in time for your Thanksgiving. Today we’re talking stuffing. Jason DeRusha’s mom does it one way, but his mother-in-law has a pretty big twist.

Recipe from Pat Bannochie, Jason DeRusha’s mother-in-law

1 pound pork sausage (Jimmy Dean, or sausage of your choice)
1 pound chestnuts
1 pound mushrooms
1 medium onion
3 eggs, beaten
Loaf of stuffing bread (or bag of stuffing bread)
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sage
Water/broth if needed

First: boil the chestnuts for about 40 minutes. Drain and cool. Then cut the chestnuts in half, and pop them out of the skin and shell.

Put the stuffing bread in a bowl for mixing. Add 1 cup broth or water, depending on how moist you like your stuffing.

Brown the sausage in a skillet. Then add the medium onion. Then add the mushrooms. Keep the juices and dump the entire mixture into the bread. Beat the three eggs, add to the stuffing. Add the chestnuts, and the spices. Mix all the ingredients together.

Bake the stuffing mixture either inside the turkey or separately, whichever you prefer.

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