Sausage and Chestnut Stuffing

Sausage & Chestnut Stuffing

Published on In | By |
0 Comments

Sausage and Chestnut Stuffing

The base of this stuffing comes from my Mom, and I’ve just updated and revamped it over the years. All of my friends and family insisted that I include this recipe in this collection. This is the kind of stuffing that you’ll say “forget the turkey, I’ll take another helping of the stuffing!” I always smile 🙂 and think of my Mom when I’m making this stuffing.

EQUIPMENT NEEDED:
Large heavy sauté pan
Large mixing bowl
Cutting board
Chef’s knife
Large mixing spoon
Small bowl
Microwave oven
Baking sheet
High sided baking dish
Measuring cups & spoons

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • 1 package bulk sausage, Jimmy Dean's with Sage
  • 1 large onion, chopped
  • 3 large celery stalks, chopped
  • 1 1/2 sticks butter, unsalted
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon dried thyme
  • 3 cups chicken broth
  • 16 cups bread stuffing cubes, seasoned
  • 2 large eggs, beaten
  • 1/2 cup fresh parsley, chopped
  • 1 package sliced mushrooms, chopped
  • 1 cup chestnuts, roasted, chopped

Nutrition Info

  • 3904 Calories

  • 184g Fat

  • 94g Protein

  • 467g Carbohydrate

  • 30g Dietary Fiber

  • 820mg Cholesterol

  • 11786 Sodium

Instructions

  1. Preheat oven to 350Âş F.
  2. Make an X-slit in the tops of the chestnuts. Place in the baking pan and roast in the oven for about 35 minutes. Using a kitchen towel to hold them, carefully peel off both the outer and inner skins. Let cool and chop just before using.
  3. Brown and crumble the bulk sausage in 1 stick melted butter in a large skillet over medium heat. Add the diced onion, celery, sage and thyme and cook for 5 minutes. Add the mushrooms and cook for an additional 2 minutes.
  4. Add the chicken broth and bring to a simmer.
  5. Beat the 2 eggs and blend with the chopped parsley in a large bowl. Add the cubed bread, mix a little bit and then add the broth, the chopped chestnuts and the sausage and vegetables and toss well.
  6. Transfer to a buttered baking dish and dot with remaining butter. Cover and bake for 30 minutes and then uncover and bake until golden brown (approximately another 30 minutes).

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

Be Social

Related Recipes

  • Servings : 10

Roasted Cipollini Onions with Balsamic

  • Yield : 4
  • Servings : 4
  • Cook Time : 30 Min

Wild Rice and Cranberry Salad