If you’re on the hunt for a stuffing that brings a perfect balance of savory sausage, sweet chestnuts, and comforting bread, then I’m so excited to share this Sausage and Chestnut Stuffing Recipe with you. This recipe is the kind of dish that makes your holiday table feel complete, full of cozy flavors and just the right texture. Trust me, after making this stuffing, you’ll find it hard to go back to anything else!

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Why You’ll Love This Recipe

Perfect Texture: The mix of cornbread and country white bread gives a delightful crumb that’s simultaneously soft and holds shape well.
Rich, Layered Flavors: Fresh herbs, roasted chestnuts, and Italian sausage create a stuffing that’s bursting with seasonal goodness.
Make-Ahead Friendly: You can prep the bread cubes in advance, making your holiday stress so much easier to manage.
Family Favorite: Every time I bring this to a gathering, it disappears fast—guaranteed crowd-pleaser!

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, Christmas stuffing recipes, savory holiday stuffing, browned bread stuffing, roasted chestnut stuffing

Ingredients You’ll Need

What makes this Sausage and Chestnut Stuffing Recipe so comforting is how the ingredients come together — you’ve got the crumbly goodness from cornbread and white bread, savory meatiness from sausage, and that lovely crunch of chestnuts spruced up with fresh herbs. When shopping, look for fresh herbs and good-quality sausage to really make these flavors sing.

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, Christmas stuffing recipes, savory holiday stuffing, browned bread stuffing, roasted chestnut stuffing

Cornbread: Day-old cornbread cubes bring a tender crumb, but sturdy enough once toasted to hold the stuffing together.
Country white bread: This bread adds structure and contrast to the cornbread; I like a loaf with a firm crust.
Sweet Italian sausage: Make sure to remove the casings — the sweet sausage balances the chestnuts beautifully.
Unsalted butter: Divided, since you’ll use some for cooking and a little to dot on top for that golden finish.
Celery: Adds crunch and a fresh vegetal note — diced small for even cooking.
Yellow onion: Sweet and aromatic once sautéed; diced fine to blend well with the other veggies.
Fresh sage, thyme, rosemary: These herbs are a classic trio for the ultimate earthy, savory flavor.
Poultry seasoning: Adds warmth and depth; I love using Bell’s Seasoning here.
Flat-leaf (Italian) parsley: Brightens the dish with its fresh, grassy notes.
Roasted or steamed chestnuts: The star of the show—look for pre-prepared chestnuts to save time or roast your own if you’re feeling adventurous.
Sweet apple cider: This tenderly sweetens and moisturizes while adding a lovely fruity layer.
Low sodium chicken or turkey stock: Keeps the stuffing moist without overpowering the flavors.
Large eggs: Lightly beaten to bind the stuffing together gently.
Diamond Crystal kosher salt and fresh black pepper: Season thoughtfully; I usually taste test a few times along the way.

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 love how flexible this Sausage and Chestnut Stuffing Recipe is — feel free to tweak it to suit your taste or dietary needs. Over the years, I’ve played with different nuts, added dried fruits, and even tried turkey sausage for a leaner version.

Go nutty: I’ve swapped chestnuts with chopped pecans for a toasted crunch that still pairs beautifully with the sausage.
Fruit twist: Adding dried cranberries or chopped apples brings a pop of sweet-tartness that’s especially nice during the holidays.
Herb swaps: If you don’t have fresh herbs, dried works too — just reduce the amount by half for potency.
Vegetarian option: Omit the sausage and substitute with sautéed mushrooms and extra herbs for an earthy, meat-free delight.

How to Make Sausage and Chestnut Stuffing Recipe

Step 1: Toast the Bread Cubes Low and Slow

Begin by preheating your oven to 250°F. Spread your cornbread and country white bread cubes in an even layer on rimmed baking sheets. Slowly toast them for about 50 to 65 minutes, stirring halfway through to ensure even dryness. This slow toasting dries out the bread just right, so it soaks up the flavorful liquids later without turning mushy. Pro tip: Use day-old bread if possible — it’ll hold up better during baking.

Step 2: Brown the Sausage and Sauté the Veggies

While your bread cools, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage, breaking it up as it cooks, until it’s beautifully browned and cooked through — this step builds flavor. Remove the sausage and set aside, leaving all that tasty fat in the pan. Then, add 4 more tablespoons of butter, toss in your diced celery and onions, and sauté until softened and translucent. It’s that sweet onion-celery aroma that starts making the kitchen feel like holiday central.

Step 3: Add Fresh Herbs and Seasoning

Now stir in your chopped fresh sage, rosemary, thyme, and a pinch of poultry seasoning, along with salt and pepper. Give it a minute till everything smells amazing, then remove the pan from heat. This herb mixture is key — it infuses the stuffing with woodsy warmth and depth that you really want to shine through.

Step 4: Combine the Mixture and Moisten

Transfer the cooled bread cubes to a large bowl, then gently fold in your cooked sausage, the herb-veggie mixture, chopped parsley, and quartered chestnuts. Pour apple cider and one cup of your stock over this and let it soak in for a few minutes. This gives the bread a subtle sweetness and moisture. Taste and adjust your salt and pepper now — it’s the last chance before the eggs go in and lock everything together.

Next, beat your eggs with another half-cup of stock and fold this into the stuffing gently. Let it rest so the bread absorbs the liquid without turning too soggy. Check the moisture by squeezing a white bread cube — it should feel moist but still hold its shape. Add extra stock by the quarter cup if needed. This balancing act took me a few tries to perfect, but once you get it, the stuffing bakes up with an irresistible texture.

Step 5: Bake to Golden Perfection

Butter your baking dish, then transfer the stuffing in and dot the top with the last 2 tablespoons of butter in small pieces. Cover with foil and bake at 375°F for 30 minutes to lock in moisture. Then, uncover and bake for another 15-20 minutes so the top crisps up to a golden-brown, bubbling delight. It should hit 165°F in the center — using a thermometer here really takes the guesswork out and keeps your stuffing safe and perfectly cooked.

After baking, let it rest for 10 minutes. This little pause helps the flavors marry and makes serving so much easier. I love to garnish with extra fresh herbs for brightness and a pretty touch before serving.

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Pro Tips for Making Sausage and Chestnut Stuffing Recipe

Slow Toast Your Bread: Don’t rush toasting; low and slow drying keeps the bread cubes sturdy for soak-up without turning mushy in the oven.
Taste as You Go: I can’t emphasize this enough — seasoning the stuffing before adding eggs ensures balanced flavors throughout.
Use Fresh Herbs When Possible: They bring a brightness that dried can’t fully match; but if fresh aren’t available, adjust dried quantities accordingly.
Check Moisture Balance: Squeeze-test your bread cubes before baking for perfect consistency — too wet and the stuffing gets soggy, too dry and it turns crumbly.

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, Christmas stuffing recipes, savory holiday stuffing, browned bread stuffing, roasted chestnut stuffing

Garnishes

I like to garnish my sausage and chestnut stuffing with fresh flat-leaf parsley or a sprinkle of chopped sage just before serving — it adds a fresh herbal pop and makes the dish look as good as it tastes. Sometimes I throw on a little crispy fried sage leaves for a fun texture element. It really elevates the presentation with minimal effort.

Side Dishes

This stuffing pairs beautifully with a roast turkey or chicken, but I’ve also served it alongside pork tenderloin or glazed ham. For veggies, roasted Brussels sprouts or green beans almondine are favorites of mine — they add color and balance the rich, buttery stuffing perfectly.

Creative Ways to Present

One of my favorite ways to serve this stuffing is in individual ramekins—everyone gets their own perfectly golden top, and it feels special for holiday dinners or intimate gatherings. Alternatively, you can stuff a hollowed-out roasted butternut squash or bell peppers with this mixture for a festive, edible bowl that’s stunning on the table.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover stuffing in an airtight container in the fridge for up to 3 days. It keeps well, and the flavors even deepen over time. Just be sure to cool it completely before covering to avoid sogginess.

Freezing

I’ve frozen this stuffing successfully a few times — after baking, simply let it cool, portion it into freezer-safe containers, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating to maintain texture.

Reheating

To reheat, I cover the stuffing with foil and bake at 350°F for about 20-25 minutes until heated through. If you want to refresh the crispy edges, uncover during the last 5 minutes. This ensures it’s warm and retains that freshly baked appeal.

FAQs

Can I use dried chestnuts instead of roasted or steamed?

Dried chestnuts are quite hard and require rehydration before using, but I recommend using pre-cooked roasted or steamed chestnuts for this recipe to get the best texture and flavor. If you must use dried, soak them overnight and steam before adding.
What if I don’t have cornbread? Will the stuffing still work?

Absolutely! You can make this stuffing with just the country white bread, though the cornbread adds a lovely sweetness and tender crumb that really makes it special. If you skip cornbread, consider adding a touch of sweetness with a bit more apple cider or dried fruit.
Can I prepare the stuffing mixture the day before baking?

Definitely! Prepare the stuffing up to the point of baking, cover tightly, and refrigerate overnight. When ready, bake it as instructed, adding a little extra broth if it looks dry before baking.
Is it okay to use ground turkey sausage instead of Italian sausage?

You can substitute ground turkey sausage if you prefer a leaner option, but keep in mind the flavor will be milder. You might want to add extra seasoning or herbs to maintain that robust taste.
How do I ensure my stuffing isn’t soggy?

Make sure to toast your bread cubes thoroughly so they can absorb liquids without turning mushy, and test moisture by squeezing bread cubes after mixing in liquids. Also, avoid pouring all liquids at once—add gradually and fold gently. Covering the dish during initial baking helps retain moisture without over-wetting the top.

Final Thoughts

This Sausage and Chestnut Stuffing Recipe has truly become a staple in my kitchen and at holiday dinners. It’s one of those recipes that feels like a warm hug on a plate — rich, comforting, and full of layered flavors that everyone loves. If you’re looking to wow your family and friends (and make your side dish just as memorable as the main event), I highly recommend giving this recipe a go. I can’t wait for you to try it and enjoy all the scrumptious moments it brings to your table!