This stuffing is so delicious I can barely stand not making a batch right now and eating the entire thing before JJJ aka: Depends on my mood.
What I love:He looks good in a cowboy hat or a business suit and wears them both daily. But not together, that would be creepy.
Hobbies: Building furniture, remodeling homes, playing sports with our kids, laughing with me. Seriously. gets home from work.  The chestnuts, unless you can find them pre-shucked and if you can DO IT, are a pain in the arse.  BUT, so worth it.  Just ask J.  The chestnuts are his job.

This is not one of my family recipes, my grandmother never tackled gravy and she sure as hell wasn’t gonna go all crazy and make stuffing from scratch when there was a perfectly fine box version. 

Therefore I set out to find a great recipe and FINALLY a few years back found this one from Williams-Sonoma.

8 cups cubed day-old corn bread (1 inch cubes)
2 cups cubed day-old country-style white bread, crusts removed (1 inch cubes)
1-1/2 pound mild Italian pork sausage, casings removed (I just use good old Jimmy Dean) 
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, finely chopped
salt and freshly ground black pepper, to taste
1 cup roasted and peeled chestnuts, quartered
1/4 cup chopped herbs, such as sage, rosemary and thyme
3 cups low-sodium chicken stock

Preheat oven to 375 degrees.  Butter a shallow casserole dish.

Spread corn bread and white bread out on a baking sheet.  Toast in the oven until light golden brown and dry to the touch.  About 20 minutes.  Set aside.

In a skillet over medium heat, brown sausage, crumbling with a fork, until cooked through.  About 10 minutes.  Transfer to a large bowl.

Return the pan to medium heat.  Add the oil, onion and celery and cook until translucent.  About 5 - 7 minutes.  Season with salt and pepper.  Transfer to the bowl with the sausage.  Add corn bread and white bread, the chestnuts, herbs and stock.  Season with salt and pepper as needed to taste.  Gently combine the ingredients.

Transfer the dressing to the buttered dish, cover with foil and bake for 35 - 40 minutes.  Remove the foil and continue baking until browned and crispy, 35 - 40 more minutes.