Sausage and Chestnut Stuffing

Recipe from

Real Simple

Nutritional Information

Calories 315
Caloriesfromfat 45 %
Fat 31 g
Satfat 9 g
Cholesterol 90 mg
Sodium 990 mg
Carbohydrate 57 g
Fiber 6 g
Sugars 7 g
Protein 31 g


2 tablespoons olive oil or unsalted butter
2 medium yellow onions, diced
3 medium carrots, diced
2 stalks celery, diced
Kosher salt and pepper
3/4 cup fresh flat-leaf parsley, finely chopped
2 teaspoons fresh thyme
1 day-old baguette, cut into 1/2-inch pieces (about 8 cups)
3 cups low-sodium chicken broth, warmed
3/4 pound Italian sausage
1 cup canned chestnuts, chopped


Heat oven to 400° F.

Cook 3/4 pound Italian sausage, crumbling it with the back of a spoon.

Heat the oil in a large skillet over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.

In a large bowl, combine the bread, vegetables, and broth. Stir in the sausage and chestnuts. Transfer to a baking dish. Bake for 20 minutes, until heated through.

Make-Ahead Note: Prepare the stuffing for baking up to 1 day in advance.