Chestnut Sausage Stuffing

Ingredients

• Bread – I like using rye bread because it adds another layer of flavor to the stuffing. You can use rye with or without seeds, depending on your preference.
• Oil – Olive oil works great for sautéing vegetables, but you can swap it for unsalted butter or avocado oil if you prefer.
• Produce – Onion (yellow or white), celery, and garlic give this stuffing its savory base. Fresh sage leaves add a hint of earthiness and color. Use a couple of extra sage leaves for garnish, and chopped parsley also makes a nice optional garnish.
• Sausage – Pork sausage works great in this dish. Use a bulk sausage roll or remove the casings from links—it cooks up beautifully and adds so much flavor.
• Chestnuts – Chopped chestnuts add a subtle sweetness and a touch of texture. Using precooked chestnuts makes preparation much easier—find them in vacuum-sealed packs, canned, or jarred. If you have extras, chop a few for garnish or use them to make a simple chestnut soup.
• Egg – A slightly beaten egg helps hold everything together.
• Broth – Chicken broth adds moisture and flavor. Use just enough to moisten the bread without making it soggy. Low-sodium broth is a great option if you're sensitive to salt.
• Cooking Spray – Lightly coat the casserole dish with cooking spray so the stuffing doesn’t stick (not pictured).
• See the recipe card for quantities and preparation.

Make the croutons

Preheat the oven to 350°F. Cut the bread into roughly ½ - ¾ inch cubes (use a serrated knife for best results).

Arrange them on a large baking sheet. Bake for 8–10 minutes until they’re lightly toasted.

How to make chestnut sausage stuffing

1. Heat the olive oil in a large skillet over medium heat. When the oil is hot but not smoking, add the onion and celery. Cook gently for 3–4 minutes until the onion is translucent, stirring frequently.
2. Add the garlic and sage, and cook for 1 minute, stirring often.
3. Raise the heat to medium-high and add the sausage. Cook for 5 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
4. Lower the heat to medium-low, stir in the chestnuts, and cook for 3–4 minutes, stirring occasionally. Remove from heat and let cool, stirring occasionally to release steam and speed up cooling.

5. Preheat the oven to 350°F. Add the sausage mixture to a large bowl.
6. Then add the toasted croutons and the slightly beaten egg.
7. Gradually add the chicken broth, mixing with your hands until the bread is moist but not soupy. Turn the mixture over to ensure even moisture as the liquid settles.
8. Lightly spray a medium casserole dish with cooking spray. Add the stuffing, arrange it so it's not mounded, and do not pack it down.

Bake for 35–40 minutes, or until the top is golden brown and the internal temperature reaches at least 165°F in the center. Use an instant-read thermometer to ensure it’s done (see Cook's note below). Garnish with chopped parsley, sage, and chestnuts, if desired.

Substitutions and variations

• Bread – Try using different types of bread, such as pumpernickel, marble rye, sourdough, or even a hearty whole-grain loaf, to change up the flavor and texture.
• Sausage – Use Italian sausage for a different flavor profile. Spicy Italian sausage adds a little heat, while mild Italian sausage keeps it savory without the spice.
• Herbs – Swap fresh sage for thyme, rosemary, or a combination of dried herbs if you prefer. Fresh parsley is another great addition.

Storing and reheating instructions

• Storing (Refrigerator): Allow the stuffing to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3–4 days.
• Storing (Freezer): Once cooled, transfer the stuffing to a freezer-safe, airtight container or resealable bag, leaving some space to allow for expansion during freezing. Freeze for up to 2–3 months.
• Reheating: Reheat the stuffing in the microwave or in a covered, non-stick skillet over medium-low heat, stirring occasionally to ensure even heating. To reheat in the oven, transfer the stuffing to a baking dish, cover it with foil, and heat at 350°F until warmed through.
• Food safety: The USDA recommends reheating all leftovers to an internal temperature of at least 165°F. Use an instant-read thermometer to ensure proper reheating. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture or foodsafety.gov.