Stuffing Recipe | Cruise Scoop

Ingredients

• ⅓ cup butter
• ¾ cup onion, peeled and finely chopped
• ¾ cup carrot, peeled and finely chopped
• ¾ cup celeriac, peeled and finely chopped
• ¾ cup leek, finely chopped
• 2 cups Italian link sausage
• 1 cup white mushrooms
• ¾ tablespoon truffle paste
• 1 teaspoon thyme, finely chopped
• 1 teaspoon sage, finely chopped
• 3 tablespoons parsley, finely chopped
• ¼ cup Madeira wine
• 10 eggs
• 3 cups white bread toast, crust removed and cut in small cubes
• 1 ¼ cup milk
• 1 ¼ cups chestnuts, peeled
• Salt, to taste
• 10 sprigs of fresh thyme, for garnish