Thanksgiving Turkey Stuffing: Chestnut & Italian Sweet Sausage

Chestnut & Italian Sweet Sausage Stuffing

This chestnut and Italian sweet sausage stuffing is an absolutely delicious holiday stuffing! It is a nice change from the traditional bread stuffing’s and it’s just as simple to make.  

Chestnut & Italian Sweet Sausage Stuffing:

 

Ingredients:

  •  500g (1lbs.) – Chestnuts
  • 2 tablespoons – Flat-leaf Italian parsley ( rough chopped)
  • 4 – Shallots, medium seize and chopped finely
  • 250g (8oz.) – Green apple ( peeled, cored, and cut in medium dice)
  • 1-Egg- beaten
  • 250g ( 8oz.) – Pork belly, finely chopped ( optional)
  • 250g ( 8oz.) – Italian sweet sausage ( removed from casing and crumbled)
  • 50g ( 2-oz) – Butter (unsalted) melted slightly
  • 2 tablespoons – Madeira
  • Salt and Pepper to taste

 Procedure:

  •  Score the back of the chestnuts with the point of a sharp knife to create an X.
  • Bring to a boil in a pot of water to cover the chestnuts by 2 inches of water.  Then let simmer for 10 minutes.
  • Drain, cool, peel, and rough chop
  • Place in a mixing bowl with the parsley, shallots, egg, pork belly (if using), sausage, apples, butter, Maderia, and season with salt and pepper.

Hint: At this stage, cook a small batch of the stuffing to taste tor seasoning.  If the stuffing tastes too bland, this is the time to readjust the flavors.

  • Once the stuffing is properly seasoned, proceed to stuff your holiday bird.

Note: This stuffing can be used as a side dish as well for your holiday meal by simply sauteing it, and serving as is, or putting it in a baking dish and finishing in a 350 degree oven for 30 minutes.  It is excellent as an accompaniment to your roasts and other holiday dishes.

 

Happy Thanksgiving!

 

  • http://www.chef-ofthefuture.com Chef of the Future

    I’ve done chestnut sausage stuffing for years. It can’t get much better. here’s a thought, how about using smoked chestnuts??

  • Franco Lania

    I like smoked chestnuts very much.

    Depending how strongly they are smoked makes all the difference in using them. For this recipe we are looking for a balance of flavor between the chestnuts and the Italian sausage. The Turkey itself will impart flavor as it cooks with the stuffing inside it. So, there is a nice amount of flavor going on already. In this dish the extra step of smoked chestnuts may not really enhance the stuffing and may actually interfere with the balance of flavors.

    Happy Thanksgiving!
    Franco