Chestnut and sausage stuffing

Prep 30 min
Total 1 hour
Plus Serves: 10



675 g
unsliced loaf white bread, cut into 1-in. cubes
1 tbsp
maple breakfast sausages, casings removed
small onions, finely chopped
celery stalks, finely chopped, about 1 1/2 cups
1/4 cup
1/2 tsp
3 100-g pkgs
peeled and roasted chestnuts
1 cup
no-salt chicken broth


  • POSITION oven racks in top and bottom thirds of oven. Preheat to 350F. Arrange bread cubes in 1 layer on 2 large baking sheets. Toast in top and bottom thirds of oven, switching sheets halfway through and stirring occasionally, until golden and dry, 15 to 18 min. Transfer to a large bowl. Reduce heat to 325F.
  • HEAT a large pot over medium-high. Add oil, then sausage meat. Using a wooden spoon, break up meat until crumbly. Cook, stirring often, until no pink remains, 3 to 5 min. Reduce heat to medium. Add onions, celery, butter and salt. Cook, uncovered, stirring often, until onion is soft, about 5 min. Season with fresh pepper. Stir in toasted bread and chestnuts. Drizzle with broth, stirring to combine. Transfer to a large baking dish.
  • BAKE in bottom third of oven until hot, about 30 min.


Calories 419, Protein 12 g, Carbohydrates 49 g, Fat 19 g, Fibre 3 g, Sodium 747 mg. Excellent source of Folate

Make-Ahead Tip

Reheat stuffing in a 325F oven for 25 to 30 min, stirring halfway through, before serving.


Serving Tip

Pair with our Honey and herb turkey recipe for best results. Get the recipe here.

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