One thing that I often miss when I make a roast turkey breast for Thanksgiving instead of a full bird is the stuffing (aka dressing). Luckily you can make a stuffing without actually stuffing it into a turkey as you can easily bake it in a baking dish. When I was planning this years Thanksgiving meal I could not stop thinking about a stuffing so I decided to do one.
The base of stuffing is normally cubed dried bread along with onions, celery and herbs and from there you can add pretty much anything that you want. I was going with a kind of Italian theme for my Thanksgiving dinner this year and so the first thing that I added to my stuffing was some Italian sausage. From there I added sauteed mushrooms and some roasted chestnuts for a touch of sweetness. For me the most distinctive thing about stuffing it the aroma and flavours of the herbs and in particular it is the sage that stands out so I was sure to add a lot of sage along with a bit of thyme. This stuffing is just packed with flavour and it sure did disappear from the table really quickly!
Italian Sausage, Mushroom and Chestnut Stuffing
A tasty stuffing or dressing with Italian sausage, mushrooms and chestnuts that would make a perfect addition to any holiday dinner table.
Servings: makes 4-6 servings
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
- 1 tablespoon olive oil
- 8 ounces Italian sausage, casings removed
- 1 tablespoon butter
- 1/2 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon butter
- 4 ounces mushrooms, quartered
- 2 cloves garlic, chopped
- 1 tablespoon thyme, chopped
- 2 tablespoons sage, chopped
- salt and pepper to taste
- 1/4 cup white wine or chicken stock
- 1 handful parsley, chopped
- 1 cup roasted and peel chestnuts, halved
- 1 day old loaf Italian bread cut into 3/4 cubes
- 2 cups chicken stock, warm
- Heat the oil in a pan over medium heat.
- Add the sausage and cook until no longer pink, about 8-10 minutes, breaking it apart as you go and set it aside.
- Add the butter, onions and celery to the pan and saute until tender, about 10 minutes.
- Add the mushrooms, garlic, thyme, sage, salt and pepper and saute until everything is tender and just starting to brown, about 10-12 minutes.
- Add the wine, deglaze the pan and simmer until most of the liquid has evaporated.
- Mix the sausage, vegetables, parsley, chestnuts and bread in a large bowl and mix in the stock until all of the bread is moist but not soggy.
- Pour the mixture into a greased baking dish and cover with foil.
- Bake in a preheated 350F oven for 20 minutes.
- Remove the foil and continue cooking until the top turns nice and golden brown, about 10 minutes.
Corn Bread Stuffing with Chorizo