One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!
Chestnut and Sausage Stuffing
For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing.
Chestnut and Sausage Stuffing Thru the Years
Chopped Roasted Chestnuts
Chestnut and Sausage Stuffing Recipe
From Gourmet Magazine, November 2003 editionIngredients
1 (1 1/4-pound) loaf country-style bread, crust discarded and bread cut into 3/4-inch cubes (8 cups)
1/2 pound sliced bacon, cut crosswise into 1/2-inch pieces
3 medium onions, coarsely chopped
3 celery ribs, coarsely chopped
1 pound bulk pork sausage
1 turkey liver (optional), coarsely chopped
1/4 cup Cognac or other brandy
1 1/2 cups half-and-half
1 cup turkey stock or low-sodium chicken broth
2 large eggs
1 (14- to 15-oz) jar peeled cooked whole chestnuts, coarsely crumbled (3 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley
1 1/2 teaspoons dried sage, crumbled
1 teaspoon dried thyme, crumbled
3/4 teaspoon salt
1/2 teaspoon black pepper
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Method
1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
2. Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
3. While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
4. Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
Bacon, Celery and Sausage
Frying Sausage and Turkey Liver
7. Increase oven temperature to 375°F.
8. Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
Mixing the Stuffing Altogether
Smoothing the Stuffing Down Flat
I just love how all the flavors meld together so nicely. The sage and the celery just go so well with Thanksgiving turkey. I totally have to stop myself from taking more than 3 helpings at the table. Otherwise, there’d be none remaining for leftovers.
And we all know how good leftovers are, right?
Aloha, Nate
This post was entered in the Yeastspotting roundup for November 27.
Hungry for more savory bread recipes? Click below:
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9 Comments:
That's some mighty fine stuffing! Happy Thanksgiving!
Good post. I may try this stuffing this year. Thanks.
Hi Annie and Nate,
I will definitely try this! I am so excited! Miss you!
Penny
I love that you have pictures from every year! This does look great; I adore chestnuts in stuffing!
I'm hungry just looking at this!
Happy Thanksgiving, you guys. ;)
Dear Annie,
May I know what is half and half? Thanks.
Daomingsi--half and half is something you find in the US. It is actually half heavy cream and half milk. So if you cannot find half and half, just do half cream and half milk as a substitute. Hope that helps.
Dear Annie,
Thanks for the info.
@Single Guy Ben - thanks!
@Jay - how'd it go?
@Penny - miss you too! How did you like the stuffing?
@Winnie - roasted chestnuts are so yummy!
@Carolyn - thank you!
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