Chestnut Sausage Stuffing

This chestnut sausage stuffing is a flavorful twist on the classic side dish. It combines pork sausage, earthy chestnuts, and rye bread, making it a bold and hearty addition to your table. Perfect for holiday meals or as a comforting dish any time of year, this stuffing is easy to make. Whether served alongside your favorite mains or enjoyed on its own, it’s sure to be a crowd-pleaser.

Course Side Dish

Cuisine American

Keyword chestnuts, sausage

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 383kcal

Author Elizabeth Rodriguez

Ingredients

6 slices Rye Bread cut into small cubes (½ - ¾ inch) – use with or without seeds depending on taste
1 tablespoon Olive Oil
1 small Onion diced (¾ - 1 cup)
2 Celery Ribs diced (¾ - 1 cup)
1-2 Garlic Cloves minced
2 Sage Leaves minced (plus 1-2 leaves for garnish, if desired)
1 pound Pork Sausage bulk sausage roll or links
3 ounces Chestnuts Pre-cooked, peeled, and chopped (plus 1-2 extra for garnish, if desired)
1 Egg slightly beaten
1¼ cups Chicken Broth more or less if needed
Cooking Spray
Chopped Parsley for garnish optional

Instructions

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.

Cook the sausage

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.
Add the garlic and sage, and cook for 1 minute, stirring often.
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.
Lower the heat to medium-low and stir in the chestnuts. Cook for 3–4 minutes, stirring occasionally.
Remove the skillet from the heat. Let the sausage mixture cool, stirring occasionally to release steam and speed up cooling.

Prepare the stuffing

Preheat the oven to 350°F.
In a large bowl, combine the sausage mixture, toasted croutons, and the slightly beaten egg.
Gradually add the chicken broth while mixing with your hands. Add just enough broth to moisten the bread without making it soupy. Turn the mixture over to ensure even moisture, as the liquid will sink to the bottom.
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 Notes 5.)
Garnish with chopped parsley, sage, and chestnuts, if desired.

Notes

If using sausage links, slit the casings with a sharp knife and peel them off. Tear the sausage into smaller chunks to make browning easier.
Using precooked chestnuts makes preparation much easier—find them in vacuum-sealed packs, canned, or jarred.
Cut chestnuts in half before chopping to prevent them from rolling around.
Use your hands to combine the stuffing, feeling for the consistency of the bread cubes. Add just enough broth to make them moist but not soggy.
Cooking time may vary depending on the size of the casserole dish. A thicker layer of stuffing will take longer to cook. For a thinner layer in a larger dish, start checking for doneness after 20–25 minutes. We used a 1.5-quart baking dish, creating a thick layer of stuffing. Our baking time was 40 minutes.

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