The roasted chestnuts used in this stuffing recipe may be a little hard to come by, but they’re worth the effort! They add an extra boost of flavor and texture to an already amazing stuffing blend.
The sausage makes this side dish extra savory, while the pears add just a bit of sweetness. All together, this sausage, pear and chestnut stuffing will make a delicious addition to your holiday table.
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Sausage, pear and chestnut stuffing
- 1 pound Italian mild sausage, casing removed
- 1 cup butter
- 6 stalks celery, chopped
- 2 large onions, chopped
- 2 tablespoons Italian parsley, roughly chopped
- 3 tablespoons fresh sage, roughly chopped
- 1/4 cup sugar
- 1/2 pound chestnuts, roasted, shelled and chopped
- 8 cups French white or whole wheat bread, crusts removed, cut into 1/2 inch cubes
- 1-1/4 cup chicken stock
- 3 Anjou pears, cored, peeled and cut into 1/2 inch cubes
- 1 teaspoon salt
- Preheat oven to 350 degrees.
- Place sausage in a large skillet, break up into pieces, and fry until browned.
- Remove sausage from skillet and set aside.
- Using the drippings from the skillet, add and melt 1 cup of butter.
- Add celery and onions and cook until translucent, about 10-12 minutes.
- Stir in parsley, sage, sugar, salt, chestnuts and bread cubes.
- Add stock 1/2 cup at a time until bread becomes moist.
- Add cooked sausage and pears and continue to cook in skillet for another 10 minutes.
- Remove and place in casserole dish.
- Bake in oven for 30 minutes.
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