Best 7 Chestnut And Sausage Stuffing Recipes

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Chestnut and sausage stuffing is a versatile dish that can be served as a main course or a side dish. It is made with chestnuts, sausage, bread crumbs, herbs, and spices. This hearty and flavorful dish is perfect for a casual meal or a special occasion. This stuffing is a great way to use up leftover chestnuts and sausage, and it can be easily customized to suit your tastes. Whether you prefer a mild or spicy stuffing, there is a recipe out there for you. Read on to learn more about the best recipes for chestnut and sausage stuffing.

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RAFFY'S TURKEY SAUSAGE AND CHESTNUT STUFFING



Raffy's Turkey Sausage and Chestnut Stuffing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

1 medium green apple, cored and diced into 1-inch cubes
1 medium red apple, cored and diced into 1-inch cubes
1 medium onion, diced into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, plus 2 tablespoons cubed
1/4 cup dry white wine
1 (6-ounce) bag dried cranberries
1/2 tablespoon salt
1 teaspoon freshly ground black pepper
1 pound sweet Italian turkey sausage, meat removed from casing
8 ounce jar steamed whole chestnuts, roughly chopped
1/2 pound day old cornbread or bread, cut into 1/2-inch cubes
Pinch red pepper flakes
1 cup canned chicken stock
1 cup freshly grated Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • In a medium saute pan add the apples, onion, 1 tablespoon oil and butter cook over a medium low heat for 10 minutes to soften. Add the wine, cranberries, and salt and pepper, simmer for about 5 minutes. Take off the heat and allow the mixture to cool.
  • In a large saute pan over medium high heat, add 1 tablespoon olive oil and turkey sausage meat and break up with a wooden spoon and cook until browned and cooked through, approximately 8 to 10 minutes.
  • In a medium bowl toss together the fruit and onion mixture, the sausage, the chestnuts, the cornbread and red pepper flakes. Combine all the ingredients.
  • Add the chicken stock, and 3/4 cup of the Parmesan. Gently place into an 8 1/2 by 8 1/2- inch glass Pyrex baking dish and top with the remaining Parmesan. Dot with butter. Place in middle rack and bake until top is golden brown, 45 minutes to 1 hour.

CHESTNUT-AND-SAUSAGE STUFFING



Chestnut-and-Sausage Stuffing image

Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 10 cups or enough for one 16- to 18-pound turkey

Number Of Ingredients 16

1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
1 pound fresh chestnuts
1 pound sweet Italian sausage
1 tablespoon extra-virgin olive oil
2 medium onions, finely chopped
4 celery stalks, finely chopped
4 garlic cloves, finely chopped
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons coarse salt
Freshly ground pepper
2 large eggs, lightly beaten
Unsalted butter, for baking dish

Steps:

  • Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
  • Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
  • Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
  • Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
  • Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
  • To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

PORCINI, CHESTNUT, AND SAUSAGE STUFFING



Porcini, Chestnut, and Sausage Stuffing image

Sauteing the ingredients the night before Thanksgiving saves time and allows the flavors to meld. This recipe, which calls for bacon, porcini, and chestnuts, introduces new flavors to a familiar repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes about 9 cups

Number Of Ingredients 15

1 cup dried porcini mushrooms
1 1/2 cups boiling water
1/2 pound slab bacon, finely chopped
1 small onion, finely chopped (1 cup)
1 leek, white and pale-green parts only, rinsed well and finely chopped
3 celery stalks, finely chopped (1 1/2 cups)
1 garlic clove, finely chopped
2 tablespoons extra-virgin olive oil
3/4 pound sweet Italian sausages, casings removed
Liver from turkey, coarsely chopped
5 cups cubed, crustless white bread, dried overnight
2 cups coarsely chopped peeled chestnuts
1 tablespoon fresh thyme leaves
1 1/2 cups Easy Giblet Stock
Coarse salt and freshly ground pepper, to taste

Steps:

  • Combine porcini with boiling water, and let soak for about 30 minutes.
  • Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 minutes. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 minutes.
  • Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 minutes. Transfer mixture to plate with bacon.
  • Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 minutes. Add liver, and cook until browned, about 2 minutes. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using.)
  • Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper, and toss. Let stand for 10 minutes, allowing bread to soak up liquid.
  • Transfer stuffing to turkey cavity, and follow directions in Roasted Brined Turkey, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8-inch square baking dish, cover if desired, and bake until heated through, 35 to 40 minutes. Let cool 10 minutes before serving.

ROASTED BRINED TURKEY WITH PORCINI, CHESTNUT, AND SAUSAGE STUFFING



Roasted Brined Turkey with Porcini, Chestnut, and Sausage Stuffing image

A simple brine and a generous brushing of butter before roasting yields moist turkey with perfectly crisp skin every time. Follow our step-by-step guide for roasting the perfect turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Yield Serves 8 to 10

Number Of Ingredients 5

1 whole turkey (18 to 20 pounds), brined in Turkey Brine
Porcini, Chestnut, and Sausage Stuffing
1 stick (1/2 cup) unsalted butter, melted
Kosher salt and freshly ground pepper, to taste
Coarse salt and freshly ground pepper, to taste

Steps:

  • Remove turkey from brine. Discard brine. Pat turkey dry inside and out with paper towels. Place, breast-side up, on a rack set in a roasting pan. Let stand at room temperature up to 1 hour.
  • Preheat oven to 375 degrees, with rack in lowest position. Fold a piece of cheesecloth (about 3 feet long) into thirds, place inside turkey cavity, and open up to create a pouch. Loosely fill cheesecloth pouch with stuffing (do not pack tightly), and tuck in ends of cheesecloth to close.
  • Tuck wings underneath the turkey, and tie legs together with kitchen twine. Brush turkey all over with butter, and season generously with salt and pepper.
  • Roast turkey, basting with pan juices every 30 minutes and rotating the pan after 2 hours, until a thermometer inserted into the thickest portion of the thigh registers 165 degrees, 2 1/2 to 3 hours. Remove stuffing pouch, then empty it into a 9-by-5-inch loaf pan. Cover if desired, and return stuffing to oven; bake until it registers 165 degrees, about 30 minutes more. Transfer turkey to a platter, reserving pan juices for gravy. Let turkey stand 30 minutes before carving.

CHESTNUT AND SAUSAGE STUFFING



Chestnut and Sausage Stuffing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Sausage     Cognac/Armagnac     Fall     Sage     Chestnut     Gourmet     Peanut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups)
1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces
3 medium onions, coarsely chopped
3 celery ribs, coarsely chopped
1 pound bulk pork sausage
1 turkey liver (optional), coarsely chopped
1/4 cup Cognac or other brandy
1 1/2 cups half-and-half
1 cup turkey stock or low-sodium chicken broth
2 large eggs
1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 1/2 teaspoons dried sage, crumbled
1 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
  • Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
  • While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
  • Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
  • Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
  • Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
  • Increase oven temperature to 375°F.
  • Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
  • Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.

SOURDOUGH, ITALIAN SAUSAGE, AND CHESTNUT STUFFING



Sourdough, Italian Sausage, and Chestnut Stuffing image

Categories     Side     Thanksgiving     Stuffing/Dressing     Apple     Sausage     Celery     Bon Appétit

Yield 8 servings

Number Of Ingredients 15

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, divided, plus more
10 cups coarsely torn sourdough bread, dried out overnight
2 tablespoons plus 1/4 cup olive oil
1/2 cup chopped roasted chestnuts
Kosher salt, freshly ground pepper
1 pound sweet Italian sausage, casings removed
2 medium onions, chopped
4 celery stalks, chopped
2 chiles de árbol
1 large Pink Lady apple, thinly sliced
2 garlic cloves, finely chopped
1/4 cup finely chopped fresh sage
1/2 cup very dry Sherry
2 large eggs
3 cups chicken stock or low-sodium chicken broth, divided

Steps:

  • Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
  • Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
  • Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with slotted spoon.
  • Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
  • Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
  • Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
  • Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
  • Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
  • Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.

SAUSAGE, CHESTNUT AND FIG STUFFING



Sausage, Chestnut and Fig Stuffing image

Categories     Fruit     Nut     Side     Bake     Christmas     Thanksgiving     Stuffing/Dressing     Fig     Sausage     Winter     Chestnut     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

8 ounces mild Italian sausages, casings removed
3 large shallots, chopped
2 celery stalks, chopped
6 ounces dried Calimyrna figs, chopped
1 cup canned low-salt chicken broth
3 tablespoons brandy
1/2 teaspoon dried thyme
4 cups very coarsely ground fresh breadcrumbs made from about 8 ounces crustless French bread
1‟ cups peeled roasted chestnuts (about 12 ounces) or jarred chestnuts (about 8 ounces), coarsely chopped

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Sauté sausage in heavy large skillet over medium-high heat until brown and cooked through, breaking into small pieces with back of fork, about 5 minutes. Add chopped shallots and celery to skillet and sauté 5 minutes. Stir in figs, 1/2 cup chicken broth, brandy and thyme and bring to boil. Reduce heat, cover and simmer until figs are tender, about 5 minutes.
  • Mix 4 cups breadcrumbs, chestnuts and sausage mixture in large bowl. Stir in remaining § cup chicken broth. Season to taste with salt and pepper. Transfer stuffing to prepared baking dish. Cover baking dish with foil. Bake stuffing 25 minutes. Remove foil; bake stuffing until top begins to brown, about 10 minutes longer.

Tips:

  • Choose the right sausage: Use a flavorful sausage that will complement the other ingredients in the stuffing, such as Italian sausage, chorizo, or breakfast sausage. Remove any casings from the sausage before cooking.
  • Cook the sausage thoroughly: Be sure to cook the sausage all the way through before adding it to the stuffing. This will help to prevent foodborne illness.
  • Use fresh chestnuts: Fresh chestnuts have a better flavor and texture than dried chestnuts. If you can't find fresh chestnuts, you can use dried chestnuts that have been soaked overnight.
  • Roast the chestnuts: Roasting the chestnuts will help to bring out their flavor. You can roast them in the oven or on a grill.
  • Chop the chestnuts finely: Chop the chestnuts finely so that they will distribute evenly throughout the stuffing.
  • Use a variety of herbs and spices: Don't be afraid to experiment with different herbs and spices to flavor your stuffing. Some good options include sage, thyme, rosemary, garlic, and onion powder.
  • Moisten the stuffing: Add some chicken broth or water to the stuffing to help it hold together. You can also add an egg to help bind the ingredients together.
  • Stuff the turkey loosely: Don't pack the stuffing tightly into the turkey, as this will prevent it from cooking evenly. Leave some space for the stuffing to expand as it cooks.

Conclusion:

Chestnut and sausage stuffing is a delicious and festive dish that is perfect for Thanksgiving or Christmas dinner. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can make a chestnut and sausage stuffing that will be the star of your holiday meal.

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