This Chestnut Stuffing with Pork Sausage is the ultimate comfort food side dish, perfect for holiday dinners or hearty weeknight suppers. The recipe combines the natural sweetness of fresh roasted chestnuts with the savory depth of browned pork sausage. Finely chopped celery and salty prosciutto add layers of texture and flavor, while toasted bread cubes soak up the rich chicken stock. The result is a moist, golden-brown casserole that balances earthy and savory notes beautifully. It’s an elegant yet rustic dish that feels luxurious without being overly complicated. Serve it alongside roasted turkey or chicken for a complete feast that will have everyone asking for seconds.
Chestnut Stuffing With Pork Sausage
Description
This Chestnut Stuffing with Pork Sausage is the ultimate comfort food side dish, perfect for holiday dinners or hearty weeknight suppers. The recipe combines the natural sweetness of fresh roasted chestnuts with the savory depth of browned pork sausage. Finely chopped celery and salty prosciutto add layers of texture and flavor, while toasted bread cubes soak up the rich chicken stock. The result is a moist, golden-brown casserole that balances earthy and savory notes beautifully. It&# 226;ÂÂs an elegant yet rustic dish that feels luxurious without being overly complicated. Serve it alongside roasted turkey or chicken for a complete feast that will have everyone asking for seconds.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC) and butter a 9x13 inch baking dish.
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Peel the fresh chestnuts and cut each one into quarters.
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Place the chestnut quarters in a saucepan with the chicken stock and simmer over medium heat for 10 minutes, or until tender.
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While the chestnuts simmer, crumble the pork sausage and brown it in a large frying pan over medium heat.
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Transfer the cooked sausage to a colander to drain excess fat, then return the pan to the stove.
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Melt 8 tablespoons of butter in the same pan used for the sausage.
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Add 3 stalks of finely chopped celery to the melted butter and cook over low heat for 5 minutes until tender.
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Add 2 ounces of finely chopped prosciutto ham to the celery and cook for another 2 minutes.
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In a large bowl, combine 2 cups of lightly toasted bread cubes, the cooked sausage, drained chestnuts, and the celery mixture.
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Pour half of the warm chestnut stock over the mixture and stir gently until evenly moistened.
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Add more stock if needed; the stuffing should be moist but not soggy. Season with salt and freshly ground black pepper to taste.
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Spoon the stuffing mixture into the prepared baking dish.
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Cover the dish tightly with foil and bake for 15 minutes, or until thoroughly heated through.
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Remove the foil and bake for an additional 10 minutes if you desire a golden-brown top.
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Alternatively, spoon the uncooked stuffing into the cavity of a capon or turkey and roast according to bird instructions.
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Let the stuffing rest for 5 minutes before serving to allow it to set.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 335.6kcal
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 4.0g20%
- Cholesterol 106.8mg36%
- Sodium 121.7mg6%
- Total Carbohydrate 11.3g4%
- Dietary Fiber 1.7g7%
- Sugars 2.4g
- Protein 33.3g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
