Chestnut, Apple & Sausage Stuffing
Submitted by deerme
Sage-scented bread cubes loaded with chicken apple sausage, smoky bacon, tart green apples, and buttery chestnuts make this crowd-feeding holiday stuffing a Thanksgiving must.
YIELD
16 servingsPREP
10 minCOOK
20 minREADY
30 minIf your holiday bird deserves a stuffing that steals the show, this is the one.
Toasted bread cubes get tossed with dried sage and melted butter before meeting a savory crew of browned chicken apple sausage, smoky Canadian bacon, celery, and onion.
Then come the stars: sweet chestnuts and crisp green apple chunks that add just enough brightness to cut through all that richness.
Bound with beaten eggs, the whole thing bakes up golden with crunchy edges and a soft, flavorful center that’ll have folks reaching for seconds before the turkey’s even carved.
Pro Tips
- Toast your bread cubes the day before and leave them out overnight for extra-crispy stuffing texture.
- Use jarred or vacuum-packed chestnuts to skip the tedious peeling process without sacrificing flavor.
- This recipe makes 8 cups, enough for a big bird or a casserole dish on the side. Double it for a crowd and nobody goes home disappointed.
Ingredients
Directions
Slice crusts off bread and cut bread into ½-inch cubes.
Spread on jellyroll pan and toast in 375-degree oven until lightly browned, about 15 minutes, tossing every 5 minutes.
Toss toasted bread cubes with sage and salt in mixing bowl.
Drizzle with ½ cup melted butter and set aside.
Remove sausage from casings and break apart.
Heat 1 tablespoon butter in large sauté pan, add sausage and brown, breaking up in pan.
Remove sausage.
In same pan, sauté onion, bacon and celery in same fat until onions are soft.
Add sausage, onion mixture, apple and chestnuts to bread cubes and toss well to mix.
Stir in beaten eggs.
Makes 8 cups stuffing, about 16 servings.
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