Cornbread, Sausage and Chestnut Stuffing
A Thanksgiving Tradition
YIELD: Stuffing for 14-16lb turkey
This stuffing recipe combines two favorite Italian ingredients, sweet sausage with fennel and chestnuts. In our Italian-American family, we baked the stuffing in a separate
casserole rather than inside the turkey. You could stuff the bird if you wish.
1 lb sweet Italian sausage
1 stick of butter (1/4 lb)
2 onions, diced
3 ribs celery, diced
2 bouillon cubes
1 ˝ to 2 cups water
1 bag Pepperidge Farm cornbread stuffing
˝ loaf decrusted white bread torn into bite-size pieces
1-lb can whole chestnuts, chopped coarsely*
3 tablespoons minced parsley
2 teaspoons dried thyme, crumbled
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
1. Cook sausage in 375°F oven for 25 minutes. Drain fat and mince sausage into small pieces (can be done in a food processor).
2. In a skillet, in one stick of butter, sauté diced onion and celery until soft. Add water and 2 bouillon cubes and bring it to a simmer.
3. In large bowl, combine cornbread stuffing, fresh bread crumbs, herbs, minced sausage and chestnuts, salt and pepper.
4. Add stock, toss all together, add two eggs and mix until all ingredients are moistened. Transfer to buttered oven-to-table casserole and bake covered for 1
5. Stuffing can be basted with drippings from turkey, or with 1/2 stick melted butter.
TIP: 1 lb shelled, roasted or boiled fresh chestnuts can be used in place of canned or jarred chestnuts.