Provided by: Chef Laurent Tourondel
In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up with a fork until cooked through.
In a large skillet, heat the butter over medium heat until foaming, and add the onion and celery. Cover and cook until soft—do not allow it to brown—about 10 to 12 minutes. Transfer to a bowl, and add the bread, herbs, chestnuts, egg, and stock. With a slotted spoon, add the sausage to the bowl, and mix until combined. Season with salt and pepper, and allow to cool before stuffing the birds.(Published 2007)