Sausage Stuffing With Water Chestnuts
106
- Prep Time30 min
- Total Time1 h 10 min
- Makes10 servings
Streamline your turkey day prep and make this classic stuffing a day ahead. Then cover and refrigerate until ready to bake.
Ingredients
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
Instructions
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.
Kitchen 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 11g, Carbohydrates 31g, Fat 19g, Fibre 2g, Sodium 809mg.
Get more of our best stuffing recipes.
