Chestnut and sausage stuffing



30 min


1 h

* PLUS Serves: 10
Chestnut and sausage stuffing

Chestnut and sausage stuffing. Photo, Sian Richards.

Leftovers? What leftovers? This sweet and savoury stuffing is the perfect complement to our honey and herb turkey. (And will disappear lightning-fast.)


  • 675 g unsliced loaf white bread , cut into 1-in. cubes
  • 1 tbsp canola oil
  • 375-g maple breakfast sausages , casings removed
  • 2 small onions , finely chopped
  • 3 celery stalks , finely chopped, about 1 1/2 cups
  • 1/4 cup butter
  • 1/2 tsp salt
  • 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.

Make-Ahead Tip

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


Nutrition (per serving)

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