Recipes // Main Dish Chicken and Turkey // Chestnut, Sausage & Apple Stuffing

Chestnut, Sausage & Apple Stuffing


By Diane Henderiks


  • 12 cups whole wheat bread
  • 1lb sweet Italian turkey sausage (casings removed)
  • 1 tablespoon olive oil
  • 2 cups onion (chopped)
  • 2 teaspoons garlic (minced)
  • 1 cup celery (chopped)
  • 2-3 apples (use a variety) (peeled, cored and chopped)
  • 1 tablespoon sage (freshly chopped)
  • 1 tablespoon rosemary (freshly chopped)
  • 2 tablespoons thyme (freshly chopped)
  • 1lb chestnuts (shelled and coarsely chopped)
  • freshly ground black pepper
  • 1 cup low sodium chicken broth
  • 3 egg whites (beaten)
  • 1 cup skim milk
  • 1 cup low sodium chicken broth
  • salt


  1. Preheat oven to 275°F.
  2. Crumble bread into bite-sized pieces and place on baking sheets. Bake until dry but not browned, about 10 minutes. Cool & transfer to very large bowl (I use a big stock pot).
  3. Saute sausage in large, heavy skillet over medium heat for about 10 minutes until cooked, breaking up with the back of a spoon. With slotted spoon, transfer sausage to a bowl and set aside.
  4. Add oil to same skillet and heat. Add onion, garlic, celery, apples, sage and rosemary. Saute until onion and celery soften; about 5 minutes.
  5. Return sausage to skillet and toss to combine.
  6. Pour mixture over bread. Add thyme, chestnuts and pepper. Combine all ingredients together with hands.
  7. Add chicken broth. (Can be made one day ahead. Cover and refrigerate)
  8. When ready to bake, preheat oven to 350°F.
  9. Mix in eggs, milk and broth. Season to taste with salt.
  10. Transfer to baking dish. Cover with foil and bake until heated through (about 30 minutes)
  11. If you like it crunchy on top, remove cover and bake additional 10 minutes.
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