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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
