Chestnut Sausage Stuffing Recipe

5 1 2
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Chestnut Sausage Stuffing Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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.
Originally published as Chestnut Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p66

Nutritional Facts

1/2 cup: 239 calories, 16g fat (7g saturated fat), 33mg cholesterol, 426mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 6g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 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)
  1. 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.
  2. 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.
Originally published as Chestnut Sausage Stuffing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p66

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djolly@llschools.net User ID: 3544096 155234
Reviewed Nov. 16, 2011

"I made this recipe 2 years ago for Thanksgiving. It is the only dressing my 2 grwon children will eat. Simple and delicious!"

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