Sausage stuffing with water chestnuts



30 min


1 h 10 min



Sausage stuffing with water chestnuts

Ryan Szulc


  • 675 g loaf sliced white bread , crusts removed
  • 1 tbsp vegetable oil
  • 4 Italian sausages , meat removed from casings
  • 2 cups chopped onions
  • 1 1/2 cups finely chopped celery , including leaves
  • 280-mL can water chestnuts , drained and coarsely chopped
  • 1/3 cup butter
  • 1/2 tsp salt
  • 1 cup chicken broth


  • Position oven racks in top and bottom thirds of oven. Preheat to 350F. Slice bread into 1-in. cubes. It should measure about 10 cups. Spread out on 2 large baking sheets. Toast in oven, stirring occasionally, rotating and switching sheets halfway through, until golden and dry, about 10 min. Transfer to a large bowl. Reduce heat to 325F.
  • Heat a large pot over medium-high. Add oil, then sausage meat. Using a fork, break up meat until crumbly. Cook, stirring often, until no pink remains, 3 to 5 min. Reduce heat to medium. Add onion, celery, chestnuts, butter and salt. Cook, uncovered, stirring, until onion is soft, about 5 min. Season with pepper. Stir into toasted bread. Transfer to a large baking dish. Drizzle with broth.
  • Bake in bottom of oven, stirring occasionally, until hot, about 30 min.

Make Ahead Tip

Stuffing can be made a day ahead. Cover and refrigerate before baking for up to 1 day.

Cooking Tip

To bake stuffing at same time as turkey, position 2 racks in lower part of oven. Bake stuffing below turkey.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 11 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 19 g,
  • Fibre
  • 2 g,
  • Sodium
  • 809 mg.