Sausage and Chestnut Stuffing

This hearty Sausage and Chestnut Stuffing combines cornbread and country white bread with savory Italian sausage, buttery chestnuts, a hint of apple cider, and fresh herbs. Perfect alongside roasted turkey, this flavorful stuffing can be partially prepped ahead to simplify your holiday cooking.

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How To Make Sausage and Chestnut Stuffing

Step 1: Make the Croutons

Start by cutting your cornbread and country white bread into 1/2- to 3/4-inch cubes and drying them in the oven. This will help the bread absorb the butter, apple cider, eggs, and stock without becoming too mushy.

I recommend using Arnold Country White (pictured) or Pepperidge Farm Farmhouse White. You can leave the crusts on these softer sandwich breads. If you’re using a crustier white bread, trim away any hard edges.

You’ll need 6 cups of cornbread cubes (roughly 1 pound) and 6 cups of white bread cubes (about 6-7 slices or 2/3 pound, weighed using Arnold Country White).

Spread the bread cubes on two rimmed baking sheets and bake at 250°F for 50-65 minutes, until dry and lightly toasted. Rotate the pans halfway through and give the bread cubes a gentle stir so they dry out evenly.

I find that the white bread cubes usually firm up a bit sooner, around 50-55 minutes, while the cornbread may need a bit longer, about 60-65 minutes. Let the croutons cool completely before assembling the stuffing.

Step 2: Saute the Sausage and Vegetables

In a large skillet (I use a 12-inch), melt 2 tablespoons of unsalted butter over medium-high heat. Add 1 pound of loose sweet Italian sausage. If you’ve bought link-style sausage, remove the casings by making a shallow slit in the raw sausage with a paring knife and peeling them away.

Break up the sausage into bite-sized crumbles and cook until browned and fully cooked through. Using a slotted spoon, transfer the browned sausage to a large mixing bowl, leaving the rendered fat in the skillet.

Add 4 more tablespoons of butter to the pan with the rendered sausage fat and reduce heat to medium. Add diced celery and onions (1/4-inch dice) and cook until they’re translucent and tender, about 8-10 minutes. We’re only looking to soften the vegetables here, not brown them.

Stir the following into the vegetables:

• Finely Chopped Fresh Herbs. My family likes a mixture of 2 tablespoons sage, 2 teaspoons thyme, and 1 teaspoon rosemary. You can easily adjust the proportions of these herbs to taste.
• Poultry Seasoning. A touch of Bell’s All Natural Seasoning (dried and ground rosemary, oregano, sage, ginger, marjoram, thyme, and pepper) adds extra depth to the stuffing.
• Kosher Salt and Freshly Ground Black Pepper. Start with 1 teaspoon Diamond Crystal kosher salt and 1/2 teaspoon pepper. You can add more salt and pepper to the stuffing if needed when you assemble it.

Let this cook for about 1 minute until the herbs are fragrant, and then remove the vegetable mixture from the heat.

Step 3: Assemble the Stuffing

In a large mixing bowl (at least 4-1/2 quart capacity so you have room to stir), gently combine the cooled croutons, browned sausage, sautéed vegetables, quartered roasted or steamed chestnuts, and chopped flat-leaf parsley.

Pour in 1 cup each of sweet apple cider and low-sodium chicken or turkey broth. Gently toss to combine, then let the mixture sit for a few minutes to absorb the liquid.

Ingredient Tip: I love using my Make-Ahead Turkey Stock in this stuffing; it’s salt-free, so you have full control over seasoning, and it brings a rich turkey flavor. If using store-bought broth/stock, go for the lowest sodium you can find—I’ve had good results with Pacific Foods’ Organic Low Sodium Chicken Broth (50 mg sodium per cup).

Take a taste and adjust the seasonings, adding more salt, pepper, or poultry seasoning if needed. I usually add an extra 1/2 to 1 teaspoon of salt and 1/2 teaspoon of pepper. This is the last chance to taste before adding eggs, so make sure you’re happy with the flavors.

In a measuring cup, whisk together 2 large eggs and another 1/2 cup of broth, then pour this over the stuffing mixture. Gently mix everything together, letting it rest for another couple of minutes to soak up the liquid. Some of the cornbread cubes will start to break up–this is ok!

Now, check the moisture level: pick up a white bread crouton and give it a light squeeze. It should feel moist throughout without being mushy. If it’s too dry, add more broth, 1/4 cup at a time, until you reach the ideal consistency.

The amount of additional liquid needed can vary based on the bread used and how thoroughly the croutons were dried. Once the texture feels right, you’re ready to bake.

Step 4: Bake the Stuffing

Spoon the stuffing mixture into a buttered 3-quart gratin dish or 13×9-inch baking dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter them across the top of the stuffing for a little extra richness and moisture. (This dish is a holiday indulgence, after all!).

Cover the dish with foil and bake at 375°F for 30 minutes. Remove the foil and bake for another 15-20 minutes until the stuffing is heated through (at least 165°F in the center) and the top is lightly golden with crispy edges along the sides.

After baking, let the stuffing sit for about 10 minutes to let the flavors and texture settle a bit. Just before serving, sprinkle chopped fresh parsley and a few small sage leaves over the top for a pretty finish.

Serving Sausage and Chestnut Stuffing

This stuffing is a wonderful twist on a classic when served alongside roasted turkey or chicken. Here are some of our favorite side dishes to round out a Thanksgiving dinner menu.

1. Cranberry Sauce. A sweet-tart classic that balances the richness of the stuffing. Try my Brandied Cherry Cranberry Sauce, Apple Orange Cranberry Sauce, or Mulled Wine Cranberry Sauce for a twist.
2. Sweet Potatoes. A Thanksgiving staple, whether in a creamy Buttermilk Sweet Potato Casserole or simply whipped with brown butter.
3. Potatoes. There’s always a scoop of mashed potatoes on my Thanksgiving plate next to the stuffing. These extra creamy Cream Cheese Mashed Potatoes are a longtime family favorite. Parmesan Duchess Potatoes are
4. Green Beans. Choose a creamy Green Bean Casserole for a comforting side, or keep it lighter with Lemon-Herb Brown Butter Haricots Verts.
5. Brussels Sprouts. Roast or air fry them for irresistibly crispy edges and caramelized flavor. Try my Roasted Brussels Sprouts with Pomegranate Glaze for a sweet and tangy bite.
6. Gravy. A drizzle of homemade turkey or chicken gravy takes any bread stuffing to the next level. Though this recipe is moist and flavorful on its own, for gravy lovers (myself included), it’s the perfect finishing touch!

Keep it Warm: If you’re not ready to serve directly after baking, you can hold Sausage and Chestnut Stuffing in a 200-250°F oven with the pan covered in foil or use a chafing dish. For the best texture, don’t hold it for more than 30-45 minutes, and ensure it stays above 140°F for food safety. If the stuffing begins to dry out, a drizzle of warm stock over the top will revive it.

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5 from 5 votes

Sausage and Chestnut Stuffing

by Amanda Biddle

This Sausage and Chestnut Stuffing brings together cornbread, white bread, Italian sausage, and buttery chestnuts with apple cider and fresh herbs. It’s a holiday side that pairs perfectly with roasted turkey and can be prepped in advance to make your celebration stress-free!

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 1 hour hour

Resting Time: 10 minutes minutes

Total Time: 2 hours hours 40 minutes minutes

Servings: 12 to 15 servings

Ingredients

• ▢ 6 cups cubed day-old cornbread , 1/2- to 3/4-inch cubes, about 1 pound (see note)
• ▢ 6 cups cubed country white bread , 1/2- to 3/4-inch cubes, about 2/3 pound (see note)
• ▢ 1 pound sweet Italian sausage , casings removed
• ▢ 8 tablespoons unsalted butter , divided
• ▢ 1 cup diced celery (1/4-inch dice)
• ▢ 1-1/2 cups diced yellow onion (1/4-inch dice)
• ▢ 2 tablespoons chopped fresh sage (see note)
• ▢ 2 teaspoons chopped fresh thyme (see note)
• ▢ 1 teaspoon chopped fresh rosemary (see note)
• ▢ 1/4 teaspoon poultry seasoning (I use Bell's Seasoning)
• ▢ 1/4 cup chopped flat-leaf (Italian) parsley
• ▢ 1 cup peeled roasted or steamed chestnuts , quartered (see note)
• ▢ 1 cup sweet apple cider
• ▢ 2 to 2-1/2 cups low sodium chicken or turkey stock , additional, if needed (see note)
• ▢ 2 large eggs , lightly beaten
• ▢ Diamond Crystal kosher salt and freshly ground black pepper (see note)

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Instructions 

• Preheat oven to 250°F. Spread the bread cubes into an even layer on two, rimmed half-sheet pans. Bake until lightly toasted and dried throughout, about 50-65 minutes. Rotate the pans and stir the bread cubes halfway through baking. Set aside to cool completely.
• Raise oven temperature to 375°F. Butter a 3-quart gratin dish or 13×9 baking dish and set aside.
• Melt 2 tablespoons of butter in a 12-inch skillet over medium-high heat. Add the sausage and cook, breaking up the meat into crumbles with a wooden spoon or spatula, until browned and cooked through. Remove the sausage from a pan with a slotted spoon and set aside. Leave the rendered fat in the skillet.
• Add an additional 4 tablespoons of butter to the skillet. When melted, add the chopped celery and onions and cook over medium heat for 8-10 minutes, stirring often, until the onions are translucent and the celery is softened.
• Stir in chopped sage, rosemary, thyme, poultry seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook for an additional minute, until fragrant, and remove from heat.
• Place the cooled bread cubes in a large bowl. Add the sausage, celery and onion mixture, parsley, and chestnuts. Gently stir to combine.
• Pour the apple cider and 1 cup of broth or stock over the bread mixture. Stir to combine and then let stand for a couple of minutes to allow the bread to absorb the liquid. Season to taste with salt and pepper (this is the last time you'll be able to taste the stuffing mixture for seasoning before adding raw eggs). I usually add an additional 1/2 to 1 teaspoon of salt and 1/2 teaspoon pepper for the brands of ingredients I use.
• In a liquid measuring cup, beat together eggs and another 1/2 cup broth or stock. Pour over the stuffing mixture and gently fold to combine. Again, let the stuffing stand for a few minutes for the liquid to absorb into the bread cubes.
• Squeeze one of the white bread cubes between your fingertips. It should be moistened throughout but not mushy. (The cornbread cubes aren't as sturdy and will start to break up as they absorb the liquid, so I prefer to test the white bread cubes.) Gently fold in additional stock, 1/4 cup at a time, testing the moisture level after each addition as needed.
• Transfer the stuffing mixture to the prepared baking pan. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top of the stuffing.
• Cover with foil and bake for 30 minutes. Then, uncover and bake for another 15-20 minutes, until the stuffing reaches 165°F in the center and the top is lightly golden brown with crispy edges.
• Let stand for 10 minutes before garnishing with herbs and serving.

To make single-serving "Stuffing Muffins"

• Butter standard muffin tins (you'll need about 15 wells), including bottoms, sides, and top rims. Use an ice cream scoop to generously mound stuffing into each well, pressing gently to compact. Bake at 375°F uncovered for 20-25 minutes, until centers reach 165 degrees F and stuffing is crisp on the top. Remove from oven and run a butter knife around the sides of each cup to loosen. Let stand 5 minutes and use a fork to help ease muffins out of wells and onto a serving platter.

Notes

Cornbread: You can use either your favorite homemade or store-bought cornbread. I don’t recommend using a sweet, cake-style cornbread for stuffing. If you’re using my Buttermilk Skillet Cornbread recipe, reduce the sugar to 2-3 tablespoons. You won’t need the entire loaf.

White Bread: I use Arnold Country White or Pepperidge Farm Farmhouse White sandwich bread. You’ll need 6-7 slices for 6 cups of bread cubes. Leave the soft crusts on. 

Chestnuts: Though I love to roast chestnuts at home, I almost always use imported jarred chestnuts (such as Clement Faugier or La Forestiere) when I’m mixing them into recipes such as stuffing. I buy Clement Faugier at Williams-Sonoma and have found La Forestiere at Whole Foods Market.

Fresh Herbs: You can adjust the proportions of the sage, thyme, and rosemary to taste to equal 3 tablespoons total herbs. (For example, if you like a milder sage flavor in your holiday stuffing, you could decrease the sage to 1 tablespoon and increase the amount of rosemary and thyme accordingly.)

Stock: The amount of stock you need will depend on the loaves of bread you’re using and how well you’ve dried out the cubes in the oven. This can vary by batch. Use my Make-Ahead Turkey Stock, which is unsalted, or a low-sodium broth (such as Pacific Foods Organic Low Sodium Chicken Broth, which only has 50 mg of sodium per cup). If using a saltier broth or stock, reduce the amount of added salt in the recipe.

Salt and Pepper: The amount of salt and pepper needed to season this recipe will depend not only on your personal tastes but on the saltiness of your stock and the amount of spice in your Italian sausage. For safety purposes, finish seasoning before raw eggs are added and avoid re-tasting until the stuffing is fully cooked.

Baking Tip: Since every oven is different, you’ll want to keep an eye on the stuffing after it’s uncovered to ensure it’s not drying out or becoming too crisp. If it looks like it’s becoming dry, pour a few additional tablespoons of reserved stock over the top to lightly moisten.

Nutrition Estimate

Serving: 0.08recipe | Calories: 614kcal | Carbohydrates: 71g | Protein: 15g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 1283mg | Potassium: 390mg | Fiber: 6g | Sugar: 18g | Vitamin A: 518IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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