Description
This Sausage and Chestnut Stuffing is a delicious holiday side dish that combines rustic flavors of cornbread and country white bread with savory sweet Italian sausage, tender chestnuts, fresh herbs, and apple cider.
Ingredients
Scale
- 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)
- 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)
- 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
- 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
Instructions
- 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.
- Increase oven temperature to 375°F. Butter a 3-quart gratin dish or a 13×9-inch baking dish and set aside.
- 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.
- 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.
- In a large bowl, combine the cooled bread cubes, cooked sausage, sautéed celery and onions, parsley, and quartered chestnuts. Stir gently to mix well.
- 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.
- 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.
- 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.
- Transfer the stuffing mixture to the buttered baking dish. Cut remaining 2 tablespoons butter into small pieces and dot evenly over the top.
- Cover the baking dish with foil and bake at 375°F for 30 minutes.
- 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.
- Let the stuffing rest for 10 minutes before garnishing with additional herbs and serving warm.
Notes
- This stuffing can be prepared in advance.
- It pairs well with roasted turkey or other festive main courses.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 614
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 71 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 150 mg