Turkey Sausage and Chestnut Stuffing
Elevate your holiday table with this irresistible Turkey Sausage and Chestnut Stuffing—a savory side dish that combines the bold, juicy flavor of turkey sausage with the nutty richness of coarsely chopped chestnuts. Soft cubes of day-old bread soak up an aromatic blend of sautéed onion, celery, garlic, fresh sage, and thyme, while a splash of chicken broth ensures the perfect moist-yet-fluffy texture. Lightly beaten eggs hold everything together, resulting in a crispy golden crust with a tender, flavorful interior. With hints of fresh herbs and optional parsley garnish, this stuffing is a holiday classic with a gourmet twist. Perfect for Thanksgiving or any festive gathering, it’s a guaranteed crowd-pleaser that pairs beautifully with roasted turkey or chicken. Ready in just 75 minutes and serving up to 8, this recipe will quickly become a cherished tradition!
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Recipe Information
Ingredients
- 1 pound Turkey sausage (casings removed)
- 1.5 cups Cooked and peeled chestnuts, coarsely chopped
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 3 Celery stalks, finely chopped
- 2 Garlic cloves, minced
- 2 teaspoons Fresh sage, finely chopped
- 1 teaspoon Fresh thyme leaves
- 8 cups Day-old bread, cut into 1-inch cubes
- 2.5 cups Low-sodium chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 Eggs, lightly beaten
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a large baking dish with butter or nonstick spray and set aside.
In a large skillet over medium heat, cook the turkey sausage, breaking it into crumbles with a spatula, until fully cooked and browned, about 7-8 minutes. Transfer the cooked sausage to a large mixing bowl.
In the same skillet, melt the butter over medium heat. Add the diced onion, chopped celery, and a pinch of salt, cooking until the vegetables are soft and translucent, about 5-7 minutes.
Add the minced garlic, sage, and thyme to the skillet. Stir and cook for an additional 1-2 minutes, until the mixture is fragrant. Remove from heat.
Add the cooked chestnuts, sautéed vegetable mixture, and cubed bread to the mixing bowl with the sausage. Toss gently to combine.
Gradually add the chicken broth to the bowl, stirring to moisten the bread mixture. Be careful not to over-soak; the bread should be moist but not soggy.
Season the stuffing with salt and freshly ground black pepper. Stir in the lightly beaten eggs until evenly distributed throughout the mixture.
Transfer the stuffing to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake in the preheated oven for 30 minutes. Then, remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden brown and slightly crisp.
Remove the stuffing from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 13.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 214 mg | 16% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 681 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
