Sausage and chestnut stuffing recipe
- Dish type
- Side dish
- Chestnut stuffing
Packed with flavour and texture, this stuffing is low in fat and high in fibre and carbohydrate. If you have a large bird, just increase the quantity of stuffing.
442 people made this
- 100 g (3½ oz) premium high-meat-content pork sausages
- 100 g (3½ oz) cooked or vacuum-packed chestnuts, finely chopped
- 2 shallots, finely chopped
- 75 g (2½ oz) fresh breadcrumbs
- 1½ tbsp chopped fresh sage
- 1 egg, beaten
- salt and pepper
MethodPrep:10min ›Cook:40min ›Ready in:50min
- Remove the sausage meat from the skins and put into a bowl. Add the chopped chestnuts and shallots and mix into the sausage meat. Add the breadcrumbs, sage, egg and some seasoning and mix thoroughly.
- Stuff into the neck end of a chicken or turkey, shaping any leftover stuffing into walnut-sized balls to cook separately. If you have made stuffing balls, arrange them on a lightly oiled baking tray and put into the oven for the last 30 minutes of the bird's cooking time.
- Alternatively, put all of the stuffing into a lightly greased ovenproof dish, about 17.5 cm (7 in) in diameter, spreading it out evenly and packing it down. Bake in a preheated oven at 200°C (400°F, gas mark 6) for 40 minutes.
Some more ideas
Substitute canned unsweetened chestnut purée for the chopped chestnuts. * Use wholemeal breadcrumbs to boost the fibre content.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
Didn't think the sage and onion stuffing recipe my family have loved for the last 30 years could be eclipsed.... It has ! This will be a firm favourite from now on !Quick tip if using fresh chestnuts, boil for 5mins, take out of water one at a time to prepare, place flat side down on chopping board, cut in half and squeeze out cooked chestnut. ( use a teaspoon handle to extract final bits ), then process to a fine consistency.-26 Dec 2013
How many days in advance can you make the chestnut stuffing?-22 Dec 2017
This stuffing is really easy and delicious. I was slightly concerned about the chestnuts as my son is not a great but fan. However it was not overpowering although I did add more sausage meat than the recipe said.-29 Dec 2015
- 1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups)
- 1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces
- 3 medium onions, coarsely chopped
- 3 celery ribs, coarsely chopped
- 1 pound bulk pork sausage
- 1 turkey liver (optional), coarsely chopped
- 1/4 cup Cognac or other brandy
- 1 1/2 cups half-and-half
- 1 cup turkey stock or low-sodium chicken broth
- 2 large eggs
- 1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups)
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons dried sage, crumbled
- 1 teaspoon dried thyme, crumbled
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
- While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
- Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
- 10 cups cubed whole-wheat bread (1/2- to 1-inch pieces)
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped chestnuts (see Tip)
- 2 cloves garlic, minced
- ¼ cup chopped fresh sage or 4 teaspoons dried
- 4 tablespoons unsalted butter
- 2-3 cups low-sodium broth
- 1 cup crumbled cooked turkey sausage
- ½ teaspoon ground pepper
Preheat oven to 275 degrees F. Spread bread on a large rimmed baking sheet and bake until dry to the touch, about 30 minutes. Let cool. Transfer to a large bowl.
Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
Heat oil in a large skillet over medium-high heat. Add onions, celery and chestnuts cook, stirring often, until just starting to brown, 3 to 5 minutes. Reduce heat to medium and cook, stirring often, until tender, 3 to 5 minutes more. Add garlic and cook, stirring, for 30 seconds. Add sage and cook, stirring, for 30 seconds. Scrape the mixture on top of the bread. Melt butter in the pan, scraping up any browned bits, then scrape onto the bread. Add broth to taste, sausage and pepper to the bread mixture and stir to combine. Transfer to the prepared baking dish. Spray one side of a piece of foil with cooking spray and cover the stuffing, sprayed-side down.
Bake for 30 minutes. Uncover and continue baking until golden brown, about 20 minutes more.
Make Ahead Tip: Toast the bread and store, uncovered at room temperature, for up to 2 days.
Cooked peeled chestnuts are available in jars in the baking aisle or with seasonal foods at many supermarkets.
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Chestnut Stuffing Recipe – Heirloom Thanksgiving
If you’re a baby boomer from the east, you probably have fond memories of Grandma’s chestnut stuffing. There is nothing fancy about it, but oh so good. This heirloom recipe takes stuffing back to the basics, adding chestnuts to stale bread and savory vegetables.
I like to dress it up by adding sweetened, dried cranberries. Soak the cranberries in hot water for 30 minutes to plump them, then stir into the dressing. Cranberries add a bit of sweet/tart tang as well as eye appeal.
This recipe is scaled down to stuff a chicken, but may easily be doubled to stuff a 12-pound turkey or tripled for a 24-pounder. The stuffing may also be cooked outside the bird, if you choose.
Chestnut Stuffing Recipe
Prepare the Chestnuts:
Make a slit on each side of the chestnuts with a sharp-pointed paring knife and boil gently 20 minutes. Strip off shell and thin brown skin. Dip chestnuts in cold water to remove shell and skin more easily.
• You Might Also Like: Stuffed Turkey Breast Recipe
Tear the bread into bite-sized pieces, and place in a large bowl. Set aside.
Saute the onion and celery in the butter until soft. Stir in the salt, poultry seasoning, pepper, and chicken broth. Add the bread chunks and chopped chestnuts, then lightly toss to combine.
Stuff loosely into the chicken. It will expand as it cooks.
The stuffing may be cooked separately in an uncovered casserole dish at 350 F. for 30 minutes.
Recipe may be doubled for a 12-pound turkey
Yield: Enough for 4-pound chicken (about 4 servings)
• Readers have suggested leaving the thin brown skin on the chestnuts for more intense flavor. This will also save you some time.
- 2 tablespoons olive oil
- 12 ounces hot Italian or breakfast-style chicken sausage, about 4 links, casings removed (See Ann’s Tips)
- 4 cups whole wheat French-style bread, cut into ¼-inch cubes, lightly toasted
- ¼ cup (4 tablespoons) butter, divided
- 1 cup chopped onion
- 1 cup diced celery
- 2 tablespoons fresh sage leaves, sliced
- 1 tablespoon fresh thyme leaves
- ¼ cup chopped fresh parsley
- Salt, to taste
- 3 cups chopped kale
- 1 cup halved chestnuts
- ½ cup broth, plus more if needed
- 2 large eggs, lightly whisked
Missing an Ingredient?
Heat a large nonstick skillet over medium-high heat and add sausage. Break up sausage with spoon, and cook until the sausage browns.
Use a slotted spoon to remove sausage from pan to medium bowl, and add olive oil to pan. Add onions, celery, sage, rosemary and season with salt and pepper. Cook vegetables until tender, and remove vegetables to the same bowl as sausage.
In a large bowl with cubed cornbread add sausage/vegetable mixture, chestnuts, dried cranberries, and turkey stock. Mix together, until bread becomes wet and mushy. Taste and season with salt and pepper, if needed.
Brush a 9x13 casserole dish with butter and transfer mixture to casserole dish. Bake stuffing for 30 to 40 minutes, until golden brown.
- 2 cups chestnuts
- 1 ½ cups margarine
- ½ cup chopped onion
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons poultry seasoning
- 2 (1 pound) loaves day-old bread, cubed
- 3 eggs
- ¼ cup milk
With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil. Cook 25 minutes, or until tender. Drain, peel, and chop.
Preheat oven to 350 degrees F (175 degrees C).
Melt margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.
- ½ pound ground pork breakfast sausage
- 2 tablespoons butter
- ½ cup chopped celery
- ¼ cup chopped onion
- 1 (4 ounce) can water chestnuts, drained and chopped
- 1 (12 ounce) package herb-seasoned dry bread stuffing mix
- 3 apples - peeled, cored and cubed
- 1 tablespoon chicken broth
Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
Preheat oven to 325 degrees F (165 degrees C).
Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.
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