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Chestnut Sausage Stuffing Recipe

I discovered this recipe in a four-generation family cookbook. I'm glad I gave it a try. It has become "the" stuffing at our holiday table.

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8-10 Servings
Prep: 30 min. Bake: 40 min.

Ingredients

1 pound bulk pork sausage
2 cups finely chopped fresh mushrooms
1-1/2 cups finely chopped onion
2 celery ribs, chopped
1/3 cup butter
1/4 cup minced fresh parsley
2 teaspoons dried thyme
1/4 teaspoon pepper
1 cup chicken broth
4 cups day-old bread cubes
1 package (8-3/4 ounces) whole chestnuts, chopped (about 2 cups)

Directions

In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat.
Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving. Yield: 8-10 servings.

Editor's Note: These are sweet chestnuts, not water chestnuts.

Nutrition Facts: 1 serving (1/2 cup) equals 239 calories, 16 g fat (7 g saturated fat), 33 mg cholesterol, 426 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein.

Chestnut Sausage Stuffing published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p66

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