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Sausage Stuffing With Water Chestnuts

102

  • Prep Time30 mins
  • Total Time1 hr 10 mins
  • Makes10 servings
Sausage Stuffing With Water Chestnuts

Ryan Szulc

Chatelaine Triple Tested

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.

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