This stuffing is made with French Bread, chestnuts, and sausage.  The French bread gives this stuffing a wonderful texture.  This recipe comes from Stanford Court Hotel in San Francisco.

1 (1 lb.) loaf French Bread
2 Tbsp. unsalted Butter
1 yellow Onion, chopped
1 Celery Stalk, chopped
1/2 lb. well-seasoned fresh bulk Pork Sausage
1/4 lb. ground Beef
4 C. Milk
1 (15 oz.) jar Prepared Fresh Chestnuts
3 Tbsp. chopped Fresh Parsley
Salt and Fresh Ground Pepper to taste
1 tsp. chopped fresh Thyme

Tear bread into small chunks, spread out on a baking dish, and let dry overnight.
Preheat an oven to 375 degrees and butter a 9 x 13 inch baking dish. In a skillet over medium heat, melt the butter. Add the onion, and celery, and saute, stirring occasionally, until translucent, 2 to 3 minutes; do not brown. Remove with a slotted spoon and reserve. In the same pan, saute the sausage and beef, stirring and mashing with a fork, until crumbled and cooked through, about 10 minutes. Drain off fat.
Place the bread chunks in a large bowl and while tossing, gradually add the milk. Let stand, stirring occasionally, until the milk is absorbed and the bread is evenly moistened, 6 to 8 minutes. Add the onion and celery, meat mixture, chestnuts and parsley. Season with salt and pepper, add the thyme, if desired, and mix well. Transfer dressing to baking dish and bake, until browned and crispy.

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