Description

This Sausage and Chestnut Stuffing is a delicious holiday side dish that combines the rustic flavors of cornbread and country white bread with savory sweet Italian sausage, tender chestnuts, fresh herbs, and a touch of apple cider. It’s perfectly moist, flavorful, and baked to golden perfection, making it an ideal accompaniment for roasted turkey or other festive main courses. The recipe allows for advance preparation to reduce stress on busy celebration days.

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
8 tablespoons unsalted butter, divided
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 (Bell’s Seasoning recommended)
1/4 cup chopped flat-leaf (Italian) parsley
Diamond Crystal kosher salt and freshly ground black pepper, to taste

Other Ingredients

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 Bread Cubes: Preheat the oven to 250°F. Spread the cornbread and country white bread cubes in an even layer on two rimmed half-sheet pans. Bake until lightly toasted and dried throughout, about 50 to 65 minutes, stirring and rotating pans halfway through. Remove and allow to 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 Sausage: Melt 2 tablespoons butter in a 12-inch skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Sauté Vegetables and Herbs: Add 4 more tablespoons of butter to the skillet. When melted, add diced celery and onions. Cook over medium heat for 8 to 10 minutes until onions are translucent and celery is softened. Stir in chopped sage, rosemary, thyme, poultry seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook an additional minute until fragrant, then remove from heat.
Combine Ingredients: In a large bowl, combine the cooled bread cubes, cooked sausage, sautéed celery and onions, parsley, and quartered chestnuts. Stir gently to mix well.
Add Liquids: Pour the apple cider and 1 cup of broth or stock over the bread mixture. Stir and let stand for a few minutes to allow the bread to absorb the liquid. Taste and adjust seasoning with salt and pepper. Typically, an additional 1/2 to 1 teaspoon salt and 1/2 teaspoon pepper is added.
Incorporate Eggs and More Stock: Beat the eggs with 1/2 cup broth or stock in a measuring cup. Pour this over the stuffing mixture and fold gently to combine. Let stand a few minutes for absorption.
Adjust Moisture: Test moisture by squeezing a white bread cube; it should be moist but not mushy. Add more stock 1/4 cup at a time if needed, folding gently and retesting until the ideal consistency is reached.
Prepare for Baking: Transfer the stuffing mixture to the buttered baking dish. Cut remaining 2 tablespoons butter into small pieces and dot evenly over the top.
Bake Covered: Cover the baking dish with foil and bake at 375°F for 30 minutes.
Bake Uncovered: Remove the foil and continue baking for another 15 to 20 minutes, until the stuffing reaches 165°F internally and the top is golden brown with crispy edges.
Rest and Serve: Let the stuffing rest for 10 minutes before garnishing with additional herbs and serving warm.

Notes

This stuffing can be prepared in advance, including toasting the breads and sautéing the sausage mixture, making holiday prep easier.
Fresh herbs like sage, thyme, and rosemary are critical for authentic flavor; dried can substitute but fresh is best.
Adjust stock quantity carefully to ensure stuffing is moist but not soggy.
Using low sodium broth helps control overall saltiness, as sausage and seasonings contribute salt.
Serving size is about 1/12th of the full recipe, perfect for a crowd.

Nutrition

Serving Size: 1/12th of recipe (about 1 cup)
Calories: 614 kcal
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