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.
- 12 oz. andouille sausage
- 1 T. butter
- 1 onion, diced
- 3 stalks of celery, chopped
- 3 garlic cloves, minced
- 2 t. sage
- 1 t. parsley
- 1 t. salt
- 1 t. black pepper
- ½ c. chestnuts, peeled and either steamed or roasted then chopped
- 1½ c. chicken broth
- 5 c. dry bread cubes
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Add the salt, pepper, chestnuts, chicken broth, and bread cubes to the baking dish and mix well to combine.
- Cover the dish and bake for 30 minutes. Remove the cover and bake an additional 30 minutes.
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