Sausage and Chestnut Stuffing

1. Preheat oven to 250°F. Spread the bread cubes into an even layer on two, rimmed half-sheet pans. Bake until lightly toasted and dried throughout, about 50-65 minutes. Rotate the pans and stir the bread cubes halfway through baking. Set aside to cool completely.
2. Raise oven temperature to 375°F. Butter a 3-quart gratin dish or 13x9 baking dish and set aside.
3. Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking up the meat into crumbles with a wooden spoon or spatula, until browned and cooked through. Remove the sausage from a pan with a slotted spoon and set aside. Leave the rendered fat in the skillet.
4. Add an additional 4 tablespoons of butter to the skillet. When melted, add the chopped celery and onions and cook over medium heat for 8-10 minutes, stirring often, until the onions are translucent and the celery is softened.
5. Stir in chopped sage, rosemary, thyme, poultry seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for an additional minute, until fragrant, and remove from heat.
6. Place the cooled bread cubes in a large bowl. Add the sausage, celery and onion mixture, parsley, and chestnuts. Gently stir to combine.
7. Pour the apple cider and 1 cup of broth or stock over the bread mixture. Stir to combine and then let stand for a couple of minutes to allow the bread to absorb the liquid. Season to taste with salt and pepper (this is the last time you'll be able to taste the stuffing mixture for seasoning before adding raw eggs). I usually add an additional 1/2 to 1 teaspoon of salt and 1/2 teaspoon pepper for the brands of ingredients I use.
8. In a liquid measuring cup, beat together eggs and another 1/2 cup broth or stock. Pour over the stuffing mixture and gently fold to combine. Again, let the stuffing stand for a few minutes for the liquid to absorb into the bread cubes.
9. Squeeze one of the white bread cubes between your fingertips. It should be moistened throughout but not mushy. (The cornbread cubes aren't as sturdy and will start to break up as they absorb the liquid, so I prefer to test the white bread cubes.) Gently fold in additional stock, 1/4 cup at a time, testing the moisture level after each addition as needed.
10. Transfer the stuffing mixture to the prepared baking pan. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top of the stuffing.
11. Cover with foil and bake for 30 minutes. Then, uncover and bake for another 15-20 minutes, until the stuffing reaches 165°F in the center and the top is lightly golden brown with crispy edges.
12. Let stand for 10 minutes before garnishing with herbs and serving.

To make single-serving "Stuffing Muffins"

1. Butter standard muffin tins (you'll need about 15 wells), including bottoms, sides, and top rims. Use an ice cream scoop to generously mound stuffing into each well, pressing gently to compact. Bake at 375°F uncovered for 20-25 minutes, until centers reach 165 degrees F and stuffing is crisp on the top. Remove from oven and run a butter knife around the sides of each cup to loosen. Let stand 5 minutes and use a fork to help ease muffins out of wells and onto a serving platter.