4 tablespoons Extra Virgin Olive Oil 1 pound Merguez (removed from casings) 1 large Onion (diced) 5 Stalks Celery (diced) 1 cup Chestnuts (roughly chopped) 1 cup Apples (peeled and diced)
In a large skillet over medium heat, heat oil, then crumble merguez into pan and cook 4 minutes. Add onion, celery, chestnuts and apples and cook, stirring occasionally, until sausage is cooked through.
4 cups Cornbread (toasted and cubed) 1 tablespoon Sage (for sprinkling) 2 1/2 cups Chicken Broth 1/2 cup Melted Butter
In a large bowl, place cubed cornbread. Add sausage mixture. Sprinkle with sage. Pour broth and butter over the top and toss to combine.
Spoon mixture into a 9x13 inch baking dish and cover. Bake at 350F for 45 minutes.