Stuffing with Sausage and Chestnuts

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Every year when Thanksgiving rolls around I start getting excited about the food.  I love Thanksgiving food more then any other holiday food.  The turkey, gravy, mashed potatoes, and stuffing are always on the top of my list.  While I love the simple, traditional recipes, every year I try to make a new stuffing recipe.

I’ve tried a variety of different stuffing recipes over the years.  Some have been vegetarian, others have had sausage in them, and others have been made with cornbread.   I like trying them all and I haven’t really met a stuffing I’ve made that I haven’t liked.

This year I received a package of steamed chestnuts and really wanted to use them.  I’ve never had chestnuts before so I wasn’t sure how to use them.  Upon tasting them they were meaty and slightly sweet.   It wasn’t what I was expecting at all.

After trying them I decided to put them in a stuffing with spicy sausage.  I thought the sweetness of the chestnuts would go nicely with a spicy sausage.  I choose andouille sausage because while it has some spice it isn’t too spicy.  I thought the stuffing would appeal to more people this way.

The rest of the stuffing was pretty traditional with onions, celery, bread cubes, and spices.  Then I added in the sausage and chestnuts.  I used chicken broth to flavor and bind the stuffing together.  The resulting stuffing was really tasty!   It was a bit heartier then traditional stuffing but I loved the taste of the sweet chestnuts with the spicy sausage all paired with the bread.  It’s the perfect stuffing to serve along side turkey.

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Stuffing with Sausage and Chestnuts

Yield: serves 12

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Traditional stuffing studded with sweet chestnuts and spicy sausage.

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Ingredients

• 12 oz. andouille sausage
• 1 Tablespoon butter
• 1 onion, diced
• 3 stalks of celery, chopped
• 3 garlic cloves, minced
• 2 teaspoons sage
• 1 teaspoon parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 c. chestnuts, peeled and either steamed or roasted then chopped
• 1 1/2 c. chicken broth
• 5 c. dry bread cubes

Instructions

1. Preheat the oven to 350 degrees.
2. In a large skillet saute the sausage for 5-7 minutes or until it is crumbly and brown. Remove and place in a large baking dish.
3. Add the butter to the skillet and melt. Add in the onion, celery, garlic, sage, and parsley. Saute for 5 minutes. Remove from heat and add to the baking dish.
4. Add the salt, pepper, chestnuts, chicken broth, and bread cubes to the baking dish and mix well to combine.
5. Cover the dish and bake for 30 minutes. Remove the cover and bake an additional 30 minutes.

Notes

A Hezzi-D Original recipe

More delicious holiday side dish recipes:

• Bejeweled Legume Salad from Culinary Adventures with Camilla
• Best Easy Homemade Stuffing from Daily Dish Recipes
• Broccoli Casserole from Palatable Pastime
• Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
• Healthy Candied Sweet Potato Casserole from Simple and Savory
• Lighter Green Bean Casserole from Cookaholic Wife
• Roasted Parmesan Carrots from Jolene’s Recipe Journal
• Shrimp Stir Fry Salad from A Day in the Life on the Farm
• Southern Cornbread Dressing from Everyday Eileen
• Stuffing with Sausage and Chestnuts from Hezzi-D’s Books and Cooks
• Vegan Broccoli Cheese Casserole from The Baking Fairy
• Cheesy Baked Mashed Potatoes from Family Around the Table