Chestnut And Sausage Stuffing


  • Prep Time30 mins
  • Total Time1 hr
  • Makes10 servings
Chestnut And Sausage Stuffing
Chatelaine Triple Tested

This sweet and savoury stuffing pairs perfectly with turkey. You can make it in advance of the big meal—just reheat in a 325F oven for 25 to 30 min, stirring halfway through, before serving. 


  • 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.

Nutrition (per serving)

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

Visit the Chatelaine Guide to Thanksgiving for everything you need to plan this year's big meal, including our very best recipes for show-stopping main courses, second-helping-worthy sides and the most delectable desserts.