Sausage Stuffing with Roasted Chestnuts

Sausage Stuffing with Roasted Chestnuts
  • Prep Time: 20
  • Total Time: 55
  • Servings: 10-12

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About this Recipe

Bake this hearty Sausage Stuffing with Roasted Chestnuts before your big family holiday meal.


1 tbsp (15 mL) Butter
1 Carrot, roughly chopped
1 Onion, roughly chopped
2 Stalks celery, roughly chopped
½ cup (125 mL) Fresh sage leaves
2 tbsp (30 mL) Olive oil
1 ½ lbs (680g) Maple Leaf® Sausage Meat
2 tbsp (30 mL) Olive oil
Salt and pepper
5 cups (1.25 L) Sourdough bread cut into 1” (2.5 cm) cubes
1 lb (450 g) Roasted chestnuts, roughly chopped
1 cup (250 mL) Reduced sodium chicken broth
½ cup (125 mL) Whipping cream (35%)
1 Egg


PREHEAT oven to 375°F (190°C). Lightly grease a 9x11” (23x28 cm) baking dish with butter.

PUREE carrot, onion, celery and sage in a food processor until you have a fine pulp.

HEAT olive oil in a large skillet over medium-high heat. Add sausage and cook for 4-6 minutes, breaking apart with the back of a wooden spoon until nicely browned. Remove sausage from the pan using a slotted spoon and place in a large mixing bowl. Add vegetable pulp to the same pan and sauté for 2-3 minutes or until moisture evaporates. Season with salt and pepper and add to the sausage in the mixing bowl. Stir in bread cubes and chestnuts.

WHISK together chicken broth, cream and egg in a small bowl. Pour over sausage and bread mixture. Fold ingredients together and transfer to the prepared baking dish. Bake for 30-35 minutes or until golden brown. If the top starts to get to dark, simply place a piece of aluminum foil over top and continue to bake.


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