If you’re looking for a stuffing that truly steals the show at your holiday table, I absolutely have to share this delicious Sausage and Chestnut Holiday Stuffing Recipe with you. It’s the perfect balance of savory sausage, sweet chestnuts, and comforting cornbread that creates a flavor combo I promise you’ll want to serve every year. Trust me, this recipe transforms the classic stuffing into something rich, cozy, and downright irresistible — and it’s easier to make than you might think!
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The blend of Italian sausage and toasted chestnuts gives a savory, nutty richness that elevates traditional stuffing.
- Ideal Texture: Toasting the bread cubes first helps achieve a crunchy crust while keeping the inside fluffy and moist.
- Make-Ahead Friendly: You can prepare the bread cubes well in advance, making holiday meal prep way less stressful.
- Family Favorite: This stuffing won my family over from the very first bite, and I bet it will become a staple at your holidays, too.
Ingredients You’ll Need
The magic of this Sausage and Chestnut Holiday Stuffing Recipe comes from combining hearty cornbread, rustic white bread, savory sausage, and those buttery, slightly sweet chestnuts. You’ll want to use fresh herbs whenever possible to brighten the dish and add layers of aroma and flavor.
- Cornbread: Day-old cornbread is key here for the perfect texture; fresh cornbread risks getting mushy.
- Country White Bread: Sturdy bread that soaks up the liquids without falling apart—look for a loaf with a nice crumb.
- Sweet Italian Sausage: Using a mild variety balances the flavors well without overpowering the herbs.
- Unsalted Butter: Keeps you in control of the saltiness while adding richness.
- Celery and Yellow Onion: Classic aromatic combo that adds depth and subtle sweetness.
- Fresh Sage, Thyme, Rosemary: Fresh herbs make all the difference; they give that holiday-y, warm touch.
- Poultry Seasoning: Adds a traditional seasoning blend that ties everything back to classic stuffing flavors.
- Flat-Leaf Parsley: For a fresh herbaceous note and a pop of color.
- Chestnuts: Roasted or steamed chestnuts bring delightful texture and a mellow, buttery flavor.
- Sweet Apple Cider: Adds a gentle sweetness and balances savory notes beautifully.
- Chicken or Turkey Stock: Low sodium is best to control salt levels—this moistens the bread cubes perfectly.
- Eggs: Lightly beaten to help bind the stuffing without making it heavy.
- Diamond Crystal Kosher Salt & Black Pepper: Essential for seasoning—the kosher salt is less salty by volume than table salt, which helps prevent over-salting.
Variations
I love experimenting with this Sausage and Chestnut Holiday Stuffing Recipe depending on the season and who I’m cooking for. Don’t hesitate to tweak herbs, swap bread types, or add your own special touches — cooking is meant to be fun and flexible!
- Herb Swaps: I sometimes replace fresh rosemary with marjoram when I want a lighter herbal note, which lends a slightly citrusy aroma that complements chestnuts.
- Spicy Sausage: Using hot Italian sausage instead of sweet adds a nice kick for those who like heat; my family enjoys this twist around Christmas.
- Gluten-Free Version: You can substitute gluten-free bread and cornbread (store-bought or homemade) with good results, though remember the texture might change slightly.
- Vegetarian Option: Skip the sausage and add sautéed mushrooms or chopped roasted butternut squash for a hearty and festive veggie swap.
How to Make Sausage and Chestnut Holiday Stuffing Recipe
Step 1: Toast Your Bread Cubes
Start by preheating your oven to 250°F (that’s low and slow). Spread your cubed cornbread and country white bread evenly on rimmed baking sheets. Toasting the bread cubes like this is essential — it dries them out so they soak up the flavorful liquids without falling apart. Keep an eye on them, stirring halfway through, and bake for about 50-65 minutes until lightly golden. Set them aside to cool completely. I’ve learned that toasting bread cubes this way really makes the final stuffing come together with a perfect texture.
Step 2: Cook the Sausage and Veggies
Next, crank the oven up to 375°F and butter your baking dish. In a large skillet, melt 2 tablespoons of butter over medium-high heat, then add the sausage. Break it up with a spoon as it browns — cooking it fully ensures a rich meaty flavor throughout the stuffing. Remove the cooked sausage with a slotted spoon and leave the flavorful fat in the skillet. Now add the remaining butter, celery, and onions. Sauté until soft and translucent, about 8 to 10 minutes. This step brings out amazing sweetness and depth, so don’t rush it!
Step 3: Build the Herb and Chestnut Flavor
Once your veggies are softened, stir in your fresh chopped sage, rosemary, thyme, poultry seasoning, salt, and pepper. Let this cook for just another minute until everything smells fragrant—oh, that smell is pure holiday nostalgia in the making! Remove the pan from heat then fold in the parsley and quartered chestnuts. Those little morsels add a buttery sweetness that really makes this stuffing stand out.
Step 4: Combine, Moisten, and Bind
In a big bowl, mix together your cooled bread cubes, sausage, and the veggie-herb-chestnut mixture. Pour in the apple cider and 1 cup of your stock, stirring gently and letting the bread soak up the liquid for a couple of minutes. Season carefully here—you’ll only get one good chance to taste before adding the eggs. Beat your eggs together with an additional ½ cup broth and pour that over the stuffing, folding gently again to combine. Let it rest a few more minutes so everything gets tender and moist. I always do a moisture test by squeezing a white bread cube; it should be moist but not soggy. If it’s too dry, I add stock ¼ cup at a time—this trick keeps the stuffing perfectly juicy without falling apart.
Step 5: Bake to Golden Perfection
Transfer your stuffing to the buttered baking dish and dot the top with the last 2 tablespoons of butter. Cover with foil and bake for 30 minutes to let everything meld and cook through. Then remove the foil and bake uncovered for 15 to 20 minutes, until the top turns golden and deliciously crispy. The internal temperature should reach 165°F. Let your stuffing rest for about 10 minutes before serving — that minute lets the flavors settle and makes slicing into it easier.
Pro Tips for Making Sausage and Chestnut Holiday Stuffing Recipe
- Toast Bread Cubes Thoroughly: Taking the time to dry out your bread cubes upfront prevents soggy stuffing and is key to getting those satisfying crispy edges.
- Balance Moisture Like a Pro: I always test the bread moisture by squeezing a cube; this simple step ensures your stuffing is moist yet holds together beautifully.
- Use Fresh Herbs: It makes a massive difference in flavor—dried herbs can be substituted but fresh ones bring your stuffing to life.
- Rest Before Serving: Don’t skip the resting time after baking; letting the stuffing sit allows the flavors to meld and texture to set.
How to Serve Sausage and Chestnut Holiday Stuffing Recipe
Garnishes
I like to finish this stuffing with a sprinkle of freshly chopped flat-leaf parsley and sometimes a tiny drizzle of melted butter over the crispy top for a gorgeous shine. A few extra whole chestnuts on top make a pretty presentation and hint at the flavors inside. It’s those small touches that make a difference when you serve it up at the table.
Side Dishes
This Sausage and Chestnut Holiday Stuffing Recipe pairs beautifully with a classic roast turkey, of course—but I’m also a fan of serving it beside maple-glazed carrots, green bean almondine, and a tart cranberry sauce for a complete festive spread. It holds up well alongside rich gravies and adds just the right hearty comfort to the plate.
Creative Ways to Present
For a special occasion, I’ve baked this stuffing inside hollowed-out acorn squashes or in mini cast-iron skillets for cute individual servings. It’s a fun way to make your holiday table feel extra festive and everyone gets a personal portion that looks as good as it tastes. You might also try topping individual ramekins with puff pastry for a golden crust surprise!
Make Ahead and Storage
Storing Leftovers
Leftovers are never a problem because this stuffing reheats so well! I store leftover stuffing tightly covered in an airtight container in the fridge for up to 4 days. When I reheat, I prefer to gently warm it in the oven or microwave, adding a splash of broth to refresh the moisture.
Freezing
If you want to prep ahead, this stuffing freezes wonderfully. After baking and cooling, I portion it into freezer-safe containers or bags—just be sure to press out any excess air. It’s best to enjoy within 2 months for optimal flavor. When thawing, move it to the fridge overnight, then reheat thoroughly before serving.
Reheating
To keep the top crispy when reheating, I like to heat the stuffing covered with foil for the first 15 minutes, then uncover and broil for a few minutes just until the edges crisp back up. This brings back that fresh-from-the-oven feel I love about stuffing.
FAQs
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Can I make the Sausage and Chestnut Holiday Stuffing Recipe ahead of time?
Absolutely! You can prep the toasted bread cubes a day or two in advance and store them in an airtight container. The entire stuffing mixture can also be assembled the day before baking—just cover and refrigerate, then bake as directed.
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What can I use if I can’t find fresh chestnuts?
If fresh chestnuts are hard to find, look for vacuum-packed roasted chestnuts in the grocery store or substitute with chopped toasted walnuts or pecans to add a similar crunch and nutty flavor.
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Can I use store-bought cornbread for this stuffing?
Yes, but I recommend using day-old, sturdy cornbread that isn’t too crumbly or wet. Homemade or bakery-bought are great as long as it can hold up after toasting and soaking.
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How do I know when the stuffing is done baking?
The stuffing is done when the internal temperature reaches 165°F and the top is golden brown with a crisp edge. It should feel set but still moist inside.
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Can I make this stuffing vegetarian?
Yes! Simply omit the sausage and substitute with sautéed mushrooms or roasted squash for richness and texture.
Final Thoughts
Honestly, this Sausage and Chestnut Holiday Stuffing Recipe has become one of my go-to dishes during the holidays because it combines comfort, flavor, and tradition all in one pan. I remember the first time I made it; the way the aromas filled the house was magical, and my family couldn’t get enough. If you love stuffing that’s packed with flavor, hearty textures, and a little extra special touch from chestnuts and fresh herbs, give this recipe a try. I’m confident it’ll become one of your holiday favorites, too — and that’s saying something!
Print
Sausage and Chestnut Holiday Stuffing Recipe
- Prep Time: 90 minutes
- Cook Time: 60 minutes
- Total Time: 150 minutes
- Yield: 12 to 15 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Sausage and Chestnut Stuffing is a hearty and flavorful holiday side dish that combines the comforting textures of toasted cornbread and white bread with savory Italian sausage, buttery chestnuts, and fresh herbs. Enhanced by apple cider and aromatic poultry seasoning, this baked stuffing is perfect alongside roasted turkey for festive meals and can be prepared ahead to ease your holiday cooking.
Ingredients
Breads
- 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)
Sausage and Vegetables
- 1 pound sweet Italian sausage (casings removed)
- 1 cup diced celery (1/4-inch dice)
- 1-1/2 cups diced yellow onion (1/4-inch dice)
Herbs and Seasonings
- 2 tablespoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon poultry seasoning (e.g., Bell’s Seasoning)
- 1/4 cup chopped flat-leaf (Italian) parsley
- Diamond Crystal kosher salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 8 tablespoons unsalted butter, divided
- 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, additional as needed
- 2 large eggs, lightly beaten
Instructions
- Toast the Bread Cubes: Preheat your oven to 250°F. Spread the cornbread and white bread cubes evenly on two rimmed half-sheet pans. Bake for 50-65 minutes until the bread is lightly toasted and dried, stirring and rotating the pans halfway through. Once toasted, set aside to cool completely.
- Prepare 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 for later use.
- Cook the Sausage: Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the Italian sausage, breaking it into crumbles with a wooden spoon, and cook until browned and fully cooked. Remove the sausage with a slotted spoon and leave the rendered fat in the skillet.
- Sauté Vegetables and Herbs: Add 4 more tablespoons of butter to the skillet. When melted, add the diced celery and onions. Cook over medium heat for 8-10 minutes, stirring frequently, until the onions turn translucent and celery softens. Stir in fresh sage, rosemary, thyme, poultry seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for another minute until the mixture is fragrant, then remove from heat.
- Combine Stuffing Ingredients: In a large bowl, place the cooled bread cubes and add the cooked sausage, sautéed vegetable and herb mixture, chopped parsley, and quartered chestnuts. Gently stir to combine all ingredients evenly.
- Add Liquids and Season: Pour the apple cider and 1 cup of stock over the bread mixture and stir well. Allow it to sit for a couple of minutes so the bread can absorb the liquids. Taste and adjust seasoning with additional salt (around 1/2 to 1 teaspoon) and 1/2 teaspoon black pepper.
- Incorporate Eggs and More Stock: Beat the eggs with an additional 1/2 cup of stock in a liquid measuring cup. Pour this over the stuffing mixture and fold gently to combine. Let the mixture stand for a few minutes for the liquids to absorb.
- Adjust Moisture Level: Test the moisture by squeezing a white bread cube between your fingertips — it should feel moist but not mushy. Gently fold in more stock in 1/4 cup increments if needed until the perfect consistency is reached.
- Prepare for Baking: Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small pieces and dot them evenly across the top of the stuffing.
- Bake the Stuffing: Cover the dish with foil and bake for 30 minutes. Remove the foil and continue baking uncovered for another 15-20 minutes, until the internal temperature reaches 165°F and the top is golden brown with crispy edges.
- Rest and Serve: Let the stuffing rest for 10 minutes before garnishing with fresh herbs and serving warm alongside your holiday entree.
Notes
- This stuffing combines the sweetness of cornbread and apple cider with savory sausage and fresh herbs for a balanced and festive flavor.
- Using day-old bread is important to achieve the ideal texture that absorbs liquids well without becoming mushy.
- You can prepare the stuffing mixture a day ahead, store it covered in the refrigerator, and bake on the day of serving to save time.
- Adjust the amount of chicken or turkey stock depending on the moisture of your bread and desired stuffing texture.
- Feel free to substitute sweet Italian sausage with spicy if you prefer a bit more heat.
Nutrition
- Serving Size: 1/12th of recipe
- 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
