Chestnut Sausage Stuffing

Total Time

Prep: 30 min. Bake: 40 min.


8-10 servings

Updated: Jun. 07, 2022
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


  • 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)


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

Nutrition Facts

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

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