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Chestnut-and-Sausage Stuffing


Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.

  • Servings: 12
  • Yield: Makes 10 cups or enough for one 16- to 18-pound turkey

Source: Martha Stewart Living, November 2004


  • 1 loaf day-old rustic Italian bread (about 1 pound), trimmed of crust and cut into 3/4-inch cubes (about 8 cups)
  • 1 pound fresh chestnuts
  • 1 pound sweet Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, finely chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 large eggs, lightly beaten
  • Unsalted butter, for baking dish


  1. Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.

  2. Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.

  3. Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.

  4. Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.

  5. Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.

  6. To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.

Reviews Add a comment

  • Tony Fakhari
    29 NOV, 2013
    I followed the reciepe to the T and it turned out excellent. I took this to a party that I was invited to by my sister down in New Orleans. I traveled from Chicago for a friends and family gathering. Apparently stuffing of this nature is not too common there. People were just amazed how fresh it turned out. I have tried many chestnut sausage recepies over the years and this is one of the better ones. I feel this one is more wholesome and light in comparison. The idea of Fresh comes to mind.
  • courtneygilroy
    20 NOV, 2013
    WONDERFUL stuffing recipe! Made last Thanksgiving and will be making again this Thanksgiving. Be sure to cook the chestnuts long enough, or they become difficult to shell. Also, added extra giblets purchased from the butcher. cooked with italian sausage. the whole family loved the recipe!