Chestnut-Sausage Stuffing

Provided by Woman's Day

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Prep: 40 mins
Cook:
Ready in: 1 hr., 25 mins

Serves:

Ingredients

1 -lb loaf sourdough or crusty Italian bread, torn or cut in /2-in. pieces
1 roll (2 oz) pork sausage (such as Jones Original)
3 cups chopped onions
2 cups (about 10 oz) peeled fresh chestnuts, broken in large pieces (if using fresh, buy 1 lb, or use bottled, canned or dry-packed roasted, peeled chestnuts)
2 cups chopped celery (include some leaves)
1 stick (1/2 cup) butter
1/2 cup chopped parsley
21/2 Tbsp poultry seasoning
1 tsp salt
11/2 cups chicken broth

Cooking Instructions

Heat oven to 250°F. Have a large rimmed baking sheet ready.

Spread bread on baking sheet. Bake 20 minutes, stirring once, or until dry. Transfer to a large bowl.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break up sausage, 5 minutes, or until no longer pink. Drain off and discard fat. Stir in onions, chestnuts (if using fresh), celery and butter. Cook 4 to 5 minutes until vegetables are crisp-tender. Add to bread.

Add chestnuts (if not using fresh), parsley, poultry seasoning and salt. Toss to mix well. Add broth; stir to moisten evenly.

Stuff neck and body cavity of turkey loosely (don’t pack; stuffing expands slightly as it cooks). Put any remaining stuffing in a greased shallow baking dish. Cover and bake 30 minutes. Uncover and bake 15 minutes more until lightly browned.

Note: To peel, cut an X on the flat side of 10 chestnuts with the pointed tip of a paring knife. Arrange in a circle on a paper plate. Microwave on high 10 to 20 seconds, or until X starts to open and points curl. Meanwhile cut 10 more chestnuts. Replace hot nuts with fresh; microwave fresh while peeling the hot nuts (they’re very hot, so wear disposable latex gloves). Repeat until all are peeled.

Thanks go to Associate Food Editor Ellen Greene for the easiest way ever to peel fresh chestnuts.

Planning Tip: Peel and break up fresh chestnuts up to 1 week ahead; bag and refrigerate. Prepare stuffing up to 2 days ahead; bag and refrigerate. Stuff bird just before roasting.