CHESTNUT AND SAUSAGE STUFFING
Categories Side Bake Thanksgiving Stuffing/Dressing Bacon Sausage Cognac/Armagnac Fall Sage Chestnut Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
- Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
- While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
- Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
- Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
- Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
- Increase oven temperature to 375°F.
- Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
- Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
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N3ROX
[email protected]This stuffing is a great way to add a touch of elegance to your holiday dinner. It's sure to impress your guests.
kanxa kanxa
[email protected]This stuffing is the perfect addition to any holiday meal. It's sure to be a hit with your family and friends.
Ggag Vbsh
[email protected]I'm not a big fan of stuffing, but this recipe changed my mind. It's so moist and flavorful, I could eat it as a main course.
Cheryl Hanratty
[email protected]This stuffing is a great way to use up leftover chestnuts. I always have a few chestnuts left over after making chestnut soup, so I just add them to this stuffing.
Tom Privett
[email protected]I love the combination of chestnuts and sausage in this stuffing. It's a unique and flavorful side dish that everyone will enjoy.
Aumu Chand
[email protected]This stuffing is so delicious and easy to make, it's now my go-to recipe for any occasion.
Naomi Robinson
[email protected]I've made this stuffing several times and it's always a crowd-pleaser. It's the perfect side dish for any holiday meal.
MD Edy
[email protected]This stuffing is a great make-ahead dish. I usually make it the day before Thanksgiving and then just reheat it on the day of the feast.
Leedyia J.
[email protected]I like to add a little bit of heat to my stuffing, so I usually add a teaspoon or two of cayenne pepper. It gives it a nice kick without being too spicy.
Memo da king
[email protected]This stuffing is a great way to use up leftover bread. I always have a few slices of bread that are about to go stale, so I just tear them into cubes and use them in this recipe.
Andreanna Bush
[email protected]I love that this recipe is so versatile. I can add or omit ingredients depending on what I have on hand. I've made it with different types of sausage, bread, and vegetables. It's always delicious.
mdrana msrana
[email protected]I made this stuffing in advance and froze it. When I was ready to serve it, I simply thawed it in the refrigerator overnight and then baked it according to the recipe. It was just as good as if I had made it fresh.
Manuel Gheorghe
[email protected]I used a mix of gluten-free bread cubes and almond flour in this recipe and it turned out great. It was a delicious and healthy alternative to traditional stuffing.
Muhmmad Abubakar
[email protected]I'm not a big fan of chestnuts, but I decided to try this recipe anyway. I was pleasantly surprised at how much I liked it! The chestnuts added a subtle sweetness and nuttiness to the stuffing. I will definitely be making this again.
Parnisa Ale
[email protected]This stuffing is so easy to make and it always turns out great. I love that I can use whatever sausage I have on hand. I've made it with breakfast sausage, Italian sausage, and even chorizo. It's always delicious.
Ihtsham Ali Ali
[email protected]I substituted Italian sausage for the breakfast sausage and it was delicious. I also added a handful of chopped fresh sage, which gave it a nice earthy flavor. I will definitely be making this again.
Muntahsin Ahmed
[email protected]I followed the recipe exactly and the stuffing turned out perfectly. It was moist, flavorful, and had the perfect amount of crunch. I will definitely be making this again.
Komal Dey
[email protected]I've tried many stuffing recipes over the years, but this one is by far the best. The combination of chestnuts and sausage is perfect, and the bread cubes are always moist and flavorful. I highly recommend this recipe to anyone looking for a deliciou
Khai_0
[email protected]I made this stuffing for a Christmas party and it was a huge success. Everyone loved it, even the picky eaters. I will definitely be adding this to my holiday repertoire.
md jakir 2021
[email protected]This stuffing was a hit at our Thanksgiving dinner! The chestnuts added a unique and delicious flavor, and the sausage gave it a hearty, savory touch. I will definitely be making this again next year.