Sausage and Chestnut Stuffing Recipe

If you’re looking for a cozy, flavorful side dish that steals the show at any gathering, I’ve got you covered with this Sausage and Chestnut Stuffing Recipe. I absolutely love how this recipe balances the savory depth of Italian sausage with the subtle sweetness of roasted chestnuts and apple cider. Trust me, once you’ve tasted this stuffing, it’ll be the highlight of your holiday table or any special dinner. Stick around—I’ll share all my best tips to make sure your stuffing turns out perfectly every time!

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Ingredients You’ll Need

This sausage and chestnut stuffing brings together some humble ingredients that, when combined, become something truly special. Here’s why these ingredients work perfectly together and some tips on picking them out!

• Cornbread: I like using day-old cornbread with a bit of firmness so it holds up well when mixed with liquids.
• Country white bread: This adds structure and a neutral base; make sure it’s slightly stale or toasted so it doesn’t get soggy.
• Sweet Italian sausage: Provides savory, mildly spiced flavor—removing the casings helps it mix evenly.
• Unsalted butter: I keep control of the salt level and love how butter adds richness.
• Celery and yellow onion: Classic aromatics that add sweetness, crunch, and balance.
• Fresh herbs (sage, thyme, rosemary, parsley): Fresh is key here—these elevate the stuffing with herbal brightness.
• Poultry seasoning: A bit of nostalgic flavor that screams holiday stuffing.
• Roasted or steamed chestnuts: These little gems add a subtle sweetness and texture that really set this apart.
• Sweet apple cider: I love the fruity acidity it brings, balancing the richness beautifully.
• Low sodium chicken or turkey stock: Helps moisten without overwhelming saltiness.
• Large eggs: These bind everything so you get perfect bite-sized chunks in your stuffing.
• Kosher salt and freshly ground black pepper: Adjust these to taste; salt can vary based on stock and sausage brands.

Variations

One of the best things about this Sausage and Chestnut Stuffing Recipe is how easy it is to customize it to your tastes or dietary needs. Here are a few ideas that I’ve tried (and loved) over the years.

• Vegetarian Version: Swap the sausage for sautéed mushrooms or a plant-based sausage alternative; the chestnuts still add that lovely texture you want.
• Nut-Free: If chestnuts aren’t your thing, try roasted butternut squash cubes for sweetness and softness.
• Spicy Kick: Add a pinch of crushed red pepper flakes when cooking the sausage for a subtle heat that wakes up the dish.
• Seasonal Herb Swaps: Rosemary and sage are classics, but I sometimes add fresh tarragon or marjoram for a different herbal aroma.

How to Make Sausage and Chestnut Stuffing Recipe

Step 1: Toast Your Bread Cubes to Perfection

Start by preheating your oven to 250°F and spreading out the cornbread and white bread cubes evenly on two rimmed half-sheet pans. Toasting the bread slowly like this dries it out fully without browning it too much, helping your stuffing get that ideal texture—moist but not mushy. Stir the cubes and switch pans about halfway through to get even drying. This takes about 50-65 minutes, so be patient; this step truly makes a difference!

Step 2: Cook Sausage and Aromatics

While the bread toasts, melt 2 tablespoons of butter in a large skillet over medium-high heat and cook the sweet Italian sausage, breaking it apart so it browns nicely. Remove it once cooked, leaving the flavorful fat behind. Then add 4 more tablespoons of butter and toss in diced celery and onions. Cook gently until they’re soft and translucent—about 8-10 minutes. Add your fresh herbs, poultry seasoning, salt, and pepper, cooking just until fragrant. This aromatic mixture will infuse your stuffing with rich, complex flavors.

Step 3: Combine Ingredients and Add Liquids

In a large bowl, mix the cooled bread cubes with the cooked sausage, herb-scented veggies, parsley, and chestnuts. Pour over the apple cider and one cup of stock, then stir gently so the bread absorbs those liquids. Let it sit a couple of minutes—you’ll notice the bread gets nicely moistened.

Now season carefully; taste the mix for salt and pepper because this is your last chance before adding eggs. It’s usually best to add about ½ to 1 teaspoon extra salt and a bit of pepper depending on your ingredients.

In a separate cup, beat eggs with another half cup of stock, then fold this into the stuffing mixture. Again, let it rest a few minutes so everything soaks up the moisture. Here’s a little trick I discovered: squeeze a piece of white bread gently to check if it feels moist but not soggy—that’s your cue. Add extra stock ¼ cup at a time if it feels dry, but be cautious not to overdo it.

Step 4: Bake Until Golden and Perfect

Butter your baking dish and transfer the stuffing in evenly. Dot the top with the remaining 2 tablespoons of butter in small pieces. Cover with foil and bake at 375°F for 30 minutes. Then remove the foil and bake another 15-20 minutes until the top is golden and softly crisp. The center should reach 165°F for safe serving. Let it rest for 10 minutes before serving—if you can wait that long!

How to Serve Sausage and Chestnut Stuffing Recipe

Garnishes

I like to finish this stuffing with a sprinkle of fresh chopped parsley or a few fresh sage leaves on top—it adds a pop of color and fresh herbal aroma that’s irresistible. For special occasions, a drizzle of browned butter over the top adds an extra layer of richness.

Side Dishes

This stuffing pairs beautifully with roasted turkey or chicken, but I also love serving it alongside glazed carrots, sautéed green beans with almonds, or a crisp winter salad to balance those cozy flavors.

Creative Ways to Present

For a festive touch, try baking the stuffing in individual ramekins for easy portion control and elegant presentation. I’ve also layered it inside roasted acorn squash halves for a beautiful, edible bowl that doubles as a conversation starter at dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and refrigerate them. The stuffing holds up really well up to 3-4 days without drying out, especially if you reheat it gently with a splash of broth to refresh moisture.

Freezing

This recipe freezes beautifully! I portion it into freezer-safe containers or bags and freeze for up to 3 months. When you want to enjoy it again, thaw overnight in the fridge and reheat in the oven. It’s a great way to prep meals ahead and enjoy that homemade flavor any time.

Reheating

I recommend reheating leftovers covered with foil at 350°F until warmed through—about 20-25 minutes—adding a splash of stock if it looks dry. This keeps the top from drying out and helps retain that lovely moist texture.

FAQs

Final Thoughts

This Sausage and Chestnut Stuffing Recipe is truly one of my go-to dishes when I want to impress guests without stress. It’s got that perfect balance of savory, sweet, and herby flavors packed into every bite, and the texture is just spot on—I promise, no one will miss the plain old stuffings you’ve tried before. Give it a shot at your next feast, and I can guarantee your family and friends will be asking for seconds. Plus, once you master it, it’s so easy to customize and make it your own cozy tradition.

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