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Sausage and Chestnut Stuffing Recipe

Avatar photoByJasmine
Jump to Recipe· 4.9 from 134 reviews

If you’re looking to wow your guests with a savory, comforting side dish this holiday season, I’ve got just the thing for you: a **Sausage and Chestnut Stuffing Recipe** that’s packed with flavor and texture. Trust me, this isn’t your standard stuffing — it’s full of buttery chestnuts, fresh herbs, and perfectly browned sausage, all wrapped in a blend of cornbread and white bread. Keep reading and you’ll see why this recipe quickly became a family favorite around my table.

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Why You’ll Love This Recipe

  • Perfect Balance of Flavors: The sweetness of chestnuts and apple cider contrasts beautifully with the savory Italian sausage and buttery herbs.
  • Texture in Every Bite: Combining cornbread and country white bread creates a stuffing that’s moist yet with a wonderful crumb and slight crunch on top.
  • Make-Ahead Friendly: You can toast the bread cubes in advance and assemble everything ahead of time, easing your holiday kitchen stress.
  • Crowd-Pleasing Side: This stuffing has consistently gotten rave reviews from my family and friends—it’s a showstopper!
A white dish filled with three main layers of baked stuffing. The bottom layer is a mix of small, soft bread cubes with bits of cooked sausage and herbs, showing a golden-brown toasted color with some darker brown spots. The middle layer is a chunky mix of tender celery pieces and cooked onions that add a light green and creamy white contrast to the dish. The top layer is a thick, crumbly layer of golden cornbread cubes with a light crust on some pieces, sprinkled with small green herb leaves and whole fresh sage leaves for decoration. A woman's hand holds a metal spoon with a wooden handle, lifting a scoop of the stuffing showing all the layers together. The background is a blurred white marbled texture with soft lighting. Photo taken with an iphone --ar 2:3 --v 7 - Sausage and Chestnut Stuffing, flavorful holiday stuffing, savory sausage stuffing, chestnut stuffing recipe, festive stuffing ideas this …

Ingredients You’ll Need

For this Sausage and Chestnut Stuffing Recipe, the combination of breads, fresh herbs, and chestnuts really makes the difference. I love using a mix of cornbread and white bread for both flavor and texture, and choosing quality Italian sausage takes it over the top.

Flat lay of cubed day-old cornbread in a simple white ceramic bowl, cubed country white bread in a similar white bowl, fresh sweet Italian sausage links arranged raw and whole, a few small pats of unsalted butter stacked neatly on a white ceramic plate, diced celery in a small white bowl, diced yellow onion in another white bowl, fresh sage sprigs, fresh thyme sprigs, fresh rosemary sprigs, a small pile of chopped flat-leaf parsley, quartered peeled roasted chestnuts on a white plate, a small white bowl filled with amber apple cider, a small white bowl of low sodium chicken stock, two whole uncracked large brown eggs on a white ceramic dish, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sausage and Chestnut Stuffing, flavorful holiday stuffing, savory sausage stuffing, chestnut stuffing recipe, festive stuffing ideas
  • Cornbread: Use day-old or slightly stale for best texture; this adds a gentle sweetness and tender crumb.
  • Country white bread: Helps keep the stuffing moist but with some sturdiness; diced about ½ to ¾ inch.
  • Sweet Italian sausage: Removing the casing lets it brown evenly and blend into the stuffing.
  • Unsalted butter: Divided for sautéing and dotting on top; adds richness without extra salt.
  • Celery & onion: Classic aromatics diced finely to meld seamlessly into the stuffing.
  • Fresh herbs (sage, thyme, rosemary, parsley): The fresh versions bring brightness that dried just can’t match.
  • Poultry seasoning: I like Bell’s Seasoning for a warm, traditional touch.
  • Roasted or steamed chestnuts: Quartered—they add a buttery, crunchy surprise in every bite.
  • Sweet apple cider: Adds natural sweetness and a subtle tang.
  • Low sodium chicken or turkey stock: For moistening the bread without overpowering savory notes.
  • Large eggs: Lightly beaten to bind the stuffing while keeping it fluffy.
  • Kosher salt & freshly ground black pepper: To season perfectly and balance the flavors.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all for tweaking a recipe to make it your own, and the Sausage and Chestnut Stuffing Recipe is no exception. I encourage you to play around with the mix-ins or herbs based on what you love or have on hand.

  • Vegetarian Variation: I’ve swapped the sausage for sautéed mushrooms and toasted walnuts before—adds great umami and crunch!
  • Herb Swap: Sometimes I double the sage and skip the rosemary for a stronger earthy flavor that pairs beautifully with poultry.
  • Chestnuts Substitution: If you can’t find chestnuts, chopped roasted pecans or hazelnuts deliver a similar nutty crunch.
  • Spicy Kick: Adding a pinch of crushed red pepper flakes transforms it into a pleasantly spicy side.

How to Make Sausage and Chestnut Stuffing Recipe

Step 1: Toast the Bread Cubes to Perfection

Start by baking the cubed cornbread and country white bread at a low oven temperature (around 250°F) until they’re dried through and slightly toasted. This step is key—day-old bread ensures your stuffing won’t be soggy, and the toasting adds a lovely depth. I usually lay the cubes out evenly on sheet pans and stir them once halfway through baking to toast uniformly. Let them cool completely before moving on.

Step 2: Cook the Sausage and Aromatics

While the bread is cooling, brown the Italian sausage in a wide skillet over medium-high heat, breaking it up as it cooks. Once browned and cooked through, scoop it out but leave the flavorful fat in the pan. Then toss in the butter, celery, and onions to sauté. These aromatics soften up and absorb the savory sausage essence, building the base flavor for your stuffing.

Step 3: Season with Fresh Herbs and Combine

Add chopped fresh sage, thyme, rosemary, and poultry seasoning to the softened vegetables. I love this moment—the scent is incredible and really signals the holiday vibes. Once fragrant, mix the sausage and vegetable mixture with the cooled bread, parsley, and quartered chestnuts in a large bowl. It begins to look like magic.

Step 4: Moisturize and Bind the Stuffing

Pour in the sweet apple cider and some chicken stock, stirring gently to let the bread absorb the liquid. This is my favorite trick—it adds moisture without making it soggy, plus that lovely cider flavor. Season again carefully with salt and pepper since this is your last chance before the eggs go in. Then fold in beaten eggs combined with a bit more stock. A quick squeeze test on a white bread cube helps check if you’ve got the perfect moistness—moist but not mushy.

Step 5: Bake Until Golden and Crispy

Transfer the mixture to a buttered baking dish and dot with remaining butter on top for a beautiful golden finish. Cover with foil, bake at 375°F for 30 minutes, then uncover and bake another 15-20 minutes until the center reaches 165°F and the edges crisp up. Let it rest for 10 minutes—it’s worth the wait!

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Pro Tips for Making Sausage and Chestnut Stuffing Recipe

  • Toast Your Bread Well: Don’t rush the toasting step—properly dried bread means better texture and no soggy spots.
  • Use Fresh Herbs: They elevate the flavor far beyond dried versions, making the stuffing taste vibrant and fresh.
  • Adjust Moisture Gradually: Add broth slowly and do the squeeze test often to avoid overly wet stuffing.
  • Don’t Skip Resting: Let the stuffing sit after baking—it makes slicing easier and flavors settle beautifully.

How to Serve Sausage and Chestnut Stuffing Recipe

The image shows a large white oval baking dish filled with stuffing. The stuffing has a mix of golden-brown bread cubes, bits of cooked sausage, and small pieces of mushroom, all mixed together with finely chopped green herbs and onions. There are whole sage leaves and parsley sprinkled on top for garnish. The texture looks crumbly and slightly crisp on the top layer. The dish is placed on a white marbled surface, next to a gray cloth and fresh green herbs. Behind it, a woman's hand is holding a stack with a silver pepper grinder on a white plate. Photo taken with an iphone --ar 2:3 --v 7 - Sausage and Chestnut Stuffing, flavorful holiday stuffing, savory sausage stuffing, chestnut stuffing recipe, festive stuffing ideas

Garnishes

I love topping this stuffing with a sprinkle of fresh parsley or extra chopped sage right before serving. It brightens it up visually and adds a fresh contrast to the rich flavors. Sometimes I toss a few toasted chestnut pieces on top for extra crunch and that wow factor.

Side Dishes

This Sausage and Chestnut Stuffing Recipe pairs beautifully with classic roast turkey or chicken, glazed carrots, and green beans almondine. For a cozy, comforting meal, add mashed potatoes with gravy and a crisp autumn salad. My family especially loves it alongside cranberry sauce for that sweet-tart pop.

Creative Ways to Present

If you want to get fancy, I’ve made this stuffing in individual ramekins topped with a sage leaf for a charming presentation at holiday dinners. Another idea is stuffing it inside roasted acorn squash halves for a festive centerpiece. Either way, it’s guaranteed to impress your guests!

Make Ahead and Storage

Storing Leftovers

Leftover stuffing keeps well in an airtight container in the refrigerator for up to 3 days. I usually portion it into smaller containers so I can grab just what I need for quick reheating—no waste!

Freezing

This stuffing freezes beautifully, which I discovered after making extra for a big crowd. Freeze it in a freezer-safe container for up to 2 months. When ready to use, thaw in the fridge overnight to retain moisture.

Reheating

To reheat, I cover the stuffing loosely with foil and warm it in a 350°F oven until heated through, about 20 minutes. Removing the foil in the last 5 minutes crisps up the edges again. Microwave is fine for a quick fix, but you lose some texture that way.

FAQs

  1. Can I use different types of sausage for this stuffing?

    Absolutely! While sweet Italian sausage is traditional and adds great flavor, you can swap in a spicy sausage for some heat or even a mild breakfast sausage if you prefer. Just be sure to cook it thoroughly before mixing with the bread.

  2. What if I can’t find fresh chestnuts?

    If fresh or roasted chestnuts aren’t available, you can use canned chestnuts or substitute with toasted nuts like pecans or hazelnuts for a similar texture and nutty flavor in your stuffing.

  3. Can I prepare this stuffing completely ahead of time?

    Yes! You can toast the bread and prepare the sausage mixture and even assemble the stuffing a day before baking. Keep it covered in the refrigerator and bake it the next day. This saves you time on the big day and helps flavors meld beautifully.

  4. How do I know if the stuffing is fully cooked?

    The stuffing is fully cooked when it reaches an internal temperature of 165°F. The top should be a lovely golden brown with crispy edges, and the inside moist but set. Using a kitchen thermometer is the safest way to ensure it’s done.

Final Thoughts

This Sausage and Chestnut Stuffing Recipe became a staple in my holiday cooking for good reason — it’s rich yet balanced, cozy yet elegant, and downright delicious. When I first made it, my family went crazy for the blend of flavors and textures. I’m confident you’ll love it just as much and will want to make it part of your celebration tradition. So, don’t hesitate—grab these ingredients, get your hands dirty in the kitchen, and make some magic that’ll have everyone asking for seconds!

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Sausage and Chestnut Stuffing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 134 reviews
  • Author: Jasmine
  • Prep Time: 90 minutes
  • Cook Time: 60 minutes
  • Total Time: 150 minutes
  • Yield: 12 to 15 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Sausage and Chestnut Stuffing is a comforting holiday side dish that combines the savory flavors of sweet Italian sausage, buttery chestnuts, and fragrant fresh herbs with a mix of toasted cornbread and country white bread. Infused with apple cider and enriched with chicken stock, it offers a moist, flavorful stuffing perfect for pairing with roasted turkey or chicken. The recipe involves toasting bread cubes, sautéing sausage and vegetables, mixing all ingredients, and baking until golden and crispy on top. It can be prepared ahead for ease on the holiday.

Ingredients

Bread

  • 6 cups cubed day-old cornbread (1/2- to 3/4-inch cubes, about 1 pound)
  • 6 cups cubed country white bread (1/2- to 3/4-inch cubes, about 2/3 pound)

Meat and Dairy

  • 1 pound sweet Italian sausage, casings removed
  • 8 tablespoons unsalted butter, divided
  • 2 large eggs, lightly beaten

Vegetables and Herbs

  • 1 cup diced celery (1/4-inch dice)
  • 1-1/2 cups diced yellow onion (1/4-inch dice)
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup chopped flat-leaf (Italian) parsley

Seasonings and Others

  • 1/4 teaspoon poultry seasoning
  • 1 cup peeled roasted or steamed chestnuts, quartered
  • 1 cup sweet apple cider
  • 2 to 2-1/2 cups low sodium chicken or turkey stock, plus additional if needed
  • Diamond Crystal kosher salt and freshly ground black pepper, to taste

Instructions

  1. Toast the Bread Cubes: Preheat the oven to 250°F. Spread the cornbread and white bread cubes evenly on two rimmed half-sheet pans. Bake for 50-65 minutes until lightly toasted and dried, stirring and rotating pans halfway through. Let cool completely.
  2. Prepare the Baking Dish: Increase the oven temperature to 375°F. Butter a 3-quart gratin dish or a 13×9-inch baking dish and set it aside.
  3. Cook the Sausage: Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the sweet Italian sausage, breaking it apart with a wooden spoon, and cook until browned and fully cooked through. Remove cooked sausage with a slotted spoon and set aside, keeping the rendered fat in the skillet.
  4. Sauté Vegetables and Herbs: Add 4 more tablespoons of butter to the skillet. Once melted, add diced celery and onions. Cook over medium heat for 8-10 minutes, stirring often, until onions are translucent and celery softened. Stir in fresh sage, rosemary, thyme, poultry seasoning, kosher salt, and black pepper. Cook for 1 more minute until fragrant, then remove from heat.
  5. Combine Ingredients: In a large bowl, combine the toasted bread cubes, cooked sausage, sautéed vegetables and herbs, chopped parsley, and quartered chestnuts. Gently stir to mix well.
  6. Add Liquids: Pour the apple cider and 1 cup of chicken or turkey stock over the bread mixture. Stir to combine and let it sit for a few minutes to absorb the liquids. Adjust seasoning with salt and pepper as needed.
  7. Incorporate Eggs and Stock: In a separate liquid measuring cup, beat the eggs with 1/2 cup of broth. Pour this mixture over the stuffing and gently fold to combine. Allow the stuffing to rest to absorb the liquid.
  8. Adjust Moisture: Test the stuffing moisture by squeezing a white bread cube; it should be moist but not mushy. Fold in additional stock 1/4 cup at a time if needed to achieve the right texture.
  9. Prepare for Baking: Transfer the stuffing to the buttered baking dish. Dot the top evenly with the remaining 2 tablespoons of butter cut into small pieces.
  10. Bake the Stuffing: Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for another 15-20 minutes until the center reaches 165°F and the top is golden brown with crispy edges.
  11. Rest and Serve: Let the stuffing stand for 10 minutes before garnishing with fresh herbs and serving.

Notes

  • This stuffing can be prepared a day in advance, making holiday meal prep easier.
  • Use Diamond Crystal kosher salt for best seasoning results as it measures differently than other salts.
  • Test the moisture of the stuffing with the white bread cubes, as cornbread cubes are less sturdy.
  • Fresh herbs like sage, thyme, rosemary, and parsley add bright and aromatic notes.
  • Low sodium chicken or turkey stock is preferred to control salt levels.

Nutrition

  • Serving Size: 1/12 of recipe (approximately 155g)
  • Calories: 614
  • Sugar: 18 g
  • Sodium: 1283 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 71 g
  • Fiber: 6 g
  • Protein: 15 g
  • Cholesterol: 77 mg
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Hey there, I’m Jasmine Miller, the foodie behind JmRecipes.com! I’m on a mission to make cooking COOOL and GOOOOD for everyone, sharing easy, fun, and totally scrumptious recipes, so grab your apron and let’s get cooking!

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