Chestnut And Sausage Stuffing
35
- Prep Time30 min
- Total Time1 h
- Makes10 servings
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.
Ingredients
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
Instructions
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.
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