Tennessee Country Sausage Stuffing

Oxmoor House
6 cups (enough for a 6-pound hen)


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1 pound raw chestnuts
1 tablespoon butter or margarine
3/4 cup chicken broth
1 tablespoon Madeira or other dry red wine
1/4 pound Tennessee smoked country sausage
2 medium onions, chopped
3/4 cup chopped celery
3 cups soft breadcrumbs
1/2 teaspoon dried whole thyme
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/8 teaspoon pepper
2 tablespoons chopped fresh parsley


Place chestnuts and water to cover in a medium sauce pan; bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half, and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid.

Place chestnuts in a medium-size Dutch oven; add butter, broth, and wine. Cook over low heat for 35 minutes or until liquid is absorbed.

Brown sausage in a heavy skillet; remove sausage to drain, reserving drippings in skillet. Add onion and celery to skillet; sauté until tender. Add sausage, sautéed vegetables, and remaining ingredients to chestnut mixture in Dutch oven; stir until well blended.

Stuff chicken; place any remaining stuffing in a lightly greased 1-quart casserole. Bake at 325° for 30 minutes or until thoroughly heated.

Created date

February 2010