Italian Sausage Chestnut Stuffing (Recipe)

Italian Sausage Chestnut Stuffing (print recipe)

Use a sharp knife and cut an X into the chestnuts

 

 

 

Drizzle red wine on the cut chestnuts

 

Roast the chestnuts in a 400F degree oven for 30 min or until they open and begin to brown.  The wine will burn on the pan this is normal.  I find that it takes many chestnuts to get to the amount you need because some of them are either dry or they are of poor quality when you are peeling them, so by extra.

 

 

 

 

 

 

The chestnuts when roasted are creamy and have a nutty flavor, discard any moldy chestnuts. 

 

chestnut and sausage stuffing, originally uploaded by 46137.

2 each Fennel Bulb
1 bunch Rosemary
1 bunch Thyme
2 bunches Sage
1 bunch fresh Flat Parsley
1 ½ lb. butter unsalted
3 large onions, diced
2 cups chopped wine roasted chestnuts
8 dry croissant rolls or Brioche torn into pieces
2 qt. Turkey stock (below) or College Inn Chicken Broth
1 pound of cooked Italian sausage chopped
4 eggs (optional)


Procedure
• In a large sauce pot sauté the fennel, onions, and chestnuts with 1½ lbs. of butter
• Add all of the chicken stock and the herbs and bring to a boil
• Place the bread into a roasting pan for mixing
• Add vegetables and part of the stock and begin to incorporate into stuffing
• Continue till stuffing is very moist
• Add eggs to stuffing for additional richness and leavening
• Transfer stuffing into a buttered baking dish
• Bake in a 400 degree preheated oven till internal temperature is 160 and top is lightly browned
• It is a good idea to remove the foil for the last ten minutes of cooking to brown the dressing
• You may also add Apples, walnuts, etc.