I served this for Thanksgiving dinner. I did add the sausage, although it was a regular, full-fat pork sausage (though well-cooked and drained) rather than chicken sausage. I found it a bit crumbly, as apparently there wasn't enough binding agent to hold it together, but the flavor was very good. I even added some whole eggs, egg whites, milk and seasonings to the leftovers and made it into a breakfast casserole. The celery and onion were pretty much undetectable so this turned out yummy, too. I would definitely make this again (though next time I may use jarred chestnuts rather than roasting and shelling my own, which was the most time-consuming part), but I would add more egg, egg white or broth next time.
Apple, Sage and Chestnut Stuffing
detailaddict Posted: 12/04/08