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
Scale
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
