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Chestnut Sausage Stuffing

 Chestnut Sausage Stuffing
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. —Judi Oudekerk, Buffalo, Minnesota
8-10 ServingsPrep: 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.

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Chestnut Sausage Stuffing (continued)

Nutritional 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.