Chestnut Sausage Stuffing
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Enough stuffing for a 12-pound bird
- 3pounds chestnuts
- 4cups chicken or turkey stock
- 2medium onions, chopped
- 2tablespoons unsalted butter
- 2pounds sausage meat
- 2cups fresh white bread crumbs
- ½cup milk
- 1teaspoon thyme, finely chopped
- 1teaspoon fresh sage leaves, minced
- 4tablespoons parsley, finely chopped
- ½cup Cognac
- 2eggs, lightly beaten
- Coarse salt and freshly ground pepper to taste
Preparation
- Step 1
Make a gash in the side of each chestnut. Cover with water and bring to boil. Simmer for 10 minutes. Drain and peel the chestnuts while they are still hot (do this using rubber gloves to protect your hands). Simmer the chestnuts in the chicken stock until tender (about 20 minutes). Drain, reserving the stock.
- Step 2
Meanwhile, soften the onions in the butter. In a separate pan, brown the sausage meat, crumbling it with a fork as it cooks. Drain on paper towels.
- Step 3
Soak the bread crumbs in milk for 10 minutes and squeeze dry. Place the bread crumbs in a large bowl. Add the thyme, sage, parsley, Cognac and cooked sausage meat. Add the eggs and mix thoroughly.
- Step 4
Chop the chestnuts coarsely and add them to the mixture. Moisten with a half-cup of chicken stock or a little more if the mixture seems very dry. Season to taste with salt and pepper.
Private Notes
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Cooking Notes
Walter Zimmerman
It's good to have detailed information on preparing the chestnuts -- other recipes assume we know what to do with them. In my experience, the peeling process takes is least an hour, by itself. But this recipe doesn't mention how hot the oven should be, and how long to cook the stuffing, if we're not putting it inside the bird. Just a thought...
Walter Zimmerman
It's good to have detailed information on preparing the chestnuts -- other recipes assume we know what to do with them. In my experience, the peeling process takes is least an hour, by itself. But this recipe doesn't mention how hot the oven should be, and how long to cook the stuffing, if we're not putting it inside the bird. Just a thought...
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