Description

Sausage and Chestnut Stuffing is a hearty and flavorful holiday side dish that combines the rustic warmth of cornbread and white bread with savory Italian sausage, tender chestnuts, and aromatic fresh herbs. Enhanced by the sweetness of apple cider and the richness of butter, this stuffing is perfectly moist and crispy on top, making it an ideal accompaniment to roasted turkey or chicken for festive gatherings.

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 (such as 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 if needed)
2 large eggs, lightly beaten

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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, stirring and rotating the pans halfway through until the bread is lightly toasted and dried throughout. Remove and let cool completely.
Prepare baking dish: Increase oven temperature to 375°F. Butter a 3-quart gratin dish or a 13×9-inch baking dish and set aside.
Cook the sausage: Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through. Remove the sausage with a slotted spoon, leaving the rendered fat in the skillet.
Sauté celery and onions: 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 frequently, until onions are translucent and celery is tender.
Add herbs and seasonings: Stir in chopped sage, rosemary, thyme, poultry seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Cook for another minute until fragrant, then remove from heat.
Combine stuffing base: In a large bowl, place the cooled bread cubes. Add the cooked sausage, sautéed vegetable and herb mixture, chopped parsley, and quartered chestnuts. Gently stir to combine.
Add liquids and season: Pour the apple cider and 1 cup of chicken or turkey stock over the bread mixture. Stir well and let it rest for a couple of minutes to allow absorption. Taste and season with salt and pepper as needed.
Incorporate eggs and additional stock: Beat the eggs with another 1/2 cup of stock. Pour this over the stuffing and gently fold to combine. Let stand a few minutes to let the bread absorb the liquid fully.
Adjust moisture: Test the moisture by squeezing a white bread cube; it should be evenly moist but not soggy. If needed, fold in additional stock 1/4 cup at a time until the proper consistency is achieved.
Prepare for baking: Transfer the stuffing mixture to the buttered baking dish. Dot the top with small pieces from the remaining 2 tablespoons of butter.
Bake covered: Cover the dish with foil and bake at 375°F for 30 minutes.
Bake uncovered: Remove the foil and continue baking for another 15-20 minutes, until the center reaches 165°F and the top is lightly golden brown with crispy edges.
Rest and serve: Let the stuffing stand for 10 minutes before garnishing with extra herbs if desired and serving alongside your favorite holiday entrée.

Notes

This stuffing can be prepared up to the point of baking and refrigerated overnight to save time on the day of your celebration.
Use day-old bread to ensure the cubes hold their shape and absorb liquids properly without becoming mushy.
Sweet apple cider adds a subtle fruity sweetness that balances the savory sausage and herbs.
Fresh herbs like sage, thyme, and rosemary are key to authentic holiday flavor, but dried herbs can be substituted if fresh aren’t available (reduce amounts accordingly).
Adjust the stock quantity carefully to get the perfect moist but not soggy texture; the type of bread affects absorption.

Nutrition

Serving Size: 1/12th of recipe
Calories: 614
Sugar: 18g
Sodium: 1283mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 17g
Trans Fat: 0.3g
Carbohydrates: 71g
Fiber: 6g
Protein: 15g
Cholesterol: 77mg