Sausage Stuffing with Chestnuts is loaded with everything you love about the holidays! A bouquet of fresh herbs, a splash of bourbon, crumbled chestnuts, bacon and pork sausage are just a few of the ingredients that make this stuffing unbelievably good. This is the only stuffing recipe you’ll ever need!

A fork is placed on a plate with stuffing.


Sausage Stuffing

I know it’s a bold statement, but this Chestnut Sausage Stuffing recipe is better than any stuffing recipe you’ve been using for the holidays. It’ll make your grandma’s recipe taste like boxed instant stuffing! Okay, maybe that’s a stretch, but you get the idea. This thanksgiving stuffing recipe is crazy flavorful, savory as can be, and loaded with all of your favorite holiday flavors which makes it perfect for Thanksgiving dinner.

Of all the side dishes I cram onto my plate on Thanksgiving day, stuffing is always my favorite. I have a deep love of bread (of all carbs, really) and this stuffing just really hits the spot every time! Have I mentioned there’s bacon in this recipe?! As if all of the other bold ingredients didn’t make it delicious enough, I decided to up the ante with half a pound of bacon. You know, because why not?

The chestnuts are actually pretty subtle in the stuffing, despite them being featured as part of the name of this recipe. They lend a very soft, delicate crunch to this easy sausage stuffing that creates a nice difference in texture from all the soft bread. It all comes together in one satisfying bite after the next! Speaking of satisfying, you’ll love how easy this stuffing is to make. It stays out of the Roast Turkey, can be served in the dish it’s baked in, and can easily be made the day before. It’s a family favorite!

Ingredients for Sausage Stuffing

  • Bread – I use a country style, hearty white bread but brioche bread, challah bread, sourdough bread and French Bread are all great substitutions. Just make sure you’re using day old stale bread.
  • Bacon – Thick cut bacon holds up well in the stuffing, you can use smoked or unsmoked bacon.
  • Vegetables – Onions and celery provide sweetness and crunch in this stuffing recipe.
  • Sausage – Bulk pork sausage adds moisture and great flavor to the stuffing. You can use regular bulk sausage or breakfast sausage.
  • Bourbon – If you prefer to not use alcohol, you can skip the bourbon but it’s a wonderful background note to the stuffing.
  • Half and Half – I like the creaminess of half and half but you can substitute with whole milk or heavy cream.
  • Turkey Stock – Because this is going to be served with turkey, most likely, we like to use turkey stock. If you don’t have it on hand, you can substitute with chicken stock, chicken broth or beef stock.
  • Chestnut – Jarred chestnuts are shelled and steamed so they crumble easily providing a great texture to the stuffing.
  • Herbs – Sage, thyme and rosemary are the perfect fall herbs for your stuffing.

For the full ingredient list and instructions, see the recipe card below.

The ingredients for stuffing are spread out on a white surface.

How to Make Sausage Stuffing

  1. Prepare. Preheat oven to 350°F and grease a shallow casserole dish (2 1/2 to 3 quart).
  2. Bake the bread. Spread the bread cubes in a single layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
  3. Cook the bacon. While the bread bakes, cook the bacon in a large skillet over med-high heat until crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside.
  4. Cook the veggies. Pour off all but 2 tablespoons bacon grease from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes. Add the vegetables to the bowl with the bacon and set aside.
  5. Cook the sausage. Add the sausage to the pan and cook over medium-high heat, stirring and breaking up the sausage into small pieces with a fork. Continue cooking until the sausage is cooked through, approximately 8-10 minutes and transfer to the onion mixture.
  6. Deglaze the pan. Pour off any fat from the skillet and add the bourbon off the heat. Deglaze the pan by simmering over medium heat scraping the bottom of the pan to release the brown bits, 1 minute. Add the bourbon to the cooked sausage mixture in the bowl.
  7. Increase the heat. Increase the oven temperature to 375°F.
  8. Mix together the stuffing. Soak the dry bread cubes in half and half in a large bowl being sure to toss frequently until all the liquid is absorbed, approximately 15 minutes. Stir the bread cube mixture into the savory sausage mixture. In a large measuring cup, whisk together the stock and eggs and add to the stuffing mixture. Stir in the chestnuts, herbs, salt and pepper until thoroughly combined.
  9. Bake the stuffing. Transfer the stuffing to the prepared baking dish and cover with foil. Bake in the upper third of the oven for 20 minutes. Remove the foil and continue to bake an additional 20 minutes or until the top is crisp and golden brown.
A large baking dish is filled with chestnut sausage stuffing.

How To Make Stuffing In Advance

The actual bread can be dried up to 10 days in advance and stored in an airtight container until ready to use. The stuffing can be assembled 1 day ahead and chilled, covered with aluminum foil, in the fridge. Be sure to bring it to room temperature before baking.

Does Stuffing Travel Well

YES! This is one of my favorite dishes to bring to a potluck or Thanksgiving that’s not hosted at my home because of how well it travels.

How to Store Leftovers

Transfer any leftover stuffing to an airtight container and refrigerate for up to 3 days.

You can use it in a leftover Thanksgiving leftover turkey sandwich or make a post thanksgiving dinner bowl. So versatile!

Some stuffing is being lifted from the baking dish with a wooden spoon.

The Best Thanksgiving Side Dish Recipes

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A large baking dish is filled with chestnut sausage stuffing.

Get the Recipe: The Best Sausage Stuffing Recipe

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
The best stuffing ever, this Sausage stuffing recipe is simple to make and can be assembled up to 24 hours in advance. Loaded with fresh herbs, sausage and vegetables, this side dish may even steal the show at your holiday dinner.
5 from 2 votes
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Ingredients

  • 1 loaf country-style bread cut into 3/4 inch cubes, I try to buy a 1 pound loaf or close to that
  • 1/2 pound sliced bacon, cut crosswise into 1/2 inch pieces
  • 2 large vidalia onions, chopped
  • 3 celery ribs, chopped
  • 1 pound bulk pork sausage, mild or spicy
  • 1/4 cup bourbon
  • 1 1/2 cups half and half
  • 1 cup turkey stock or low sodium chicken broth
  • 2 large eggs
  • 8 ounces jarred chestnuts, crumbled
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Equipment

  • 1 baking dish

Instructions 

  • Preheat oven to 350 degrees and grease a shallow baking dish (2 1/2 to 3 quart).
  • Spread the bread cubes in an even layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
  • While the bread bakes, cook the bacon in a large heavy skillet over med-high heat until crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside.
  • Pour off all but 2 tablespoons bacon grease from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes. Add the vegetables to the bowl with the bacon and set aside.
  • Add the sausage to the pan and cook over med-high heat, stirring and breaking up the sausage with a fork. Continue cooking until the meat is cooked through, approximately 8-10 minutes and transfer to the onion mixture.
  • Pour off any fat from the skillet and add the bourbon off the heat. Deglaze the pan by simmering over medium heat scraping the bottom of the pan to release the brown bits, 1 minute. Add the bourbon to the sausage/onion mixture in the bowl.
  • Increase the oven temperature to 375.
  • Soak the bread cubes in half and half in a large bowl being sure to toss frequently until all the liquid is absorbed, approximately 15 minutes. Stir the bread into the sausage mixture.
  • In a large measuring cup, whisk together the stock and eggs and add to the stuffing mixture. Stir in the chestnuts, herbs, salt and pepper until thoroughly combined.
  • Transfer the stuffing to the prepared baking dish and cover with foil. Bake in the upper third of the oven for 20 minutes. Remove the foil and continue to bake an additional 20 minutes or until the top is crisp.

Notes

Bread can be dried up to 10 days in advance and stored in an airtight container until ready to use.
Stuffing can be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.
Serving: 0g, Calories: 327kcal, Carbohydrates: 16g, Protein: 11g, Fat: 22g, Saturated Fat: 8g, Cholesterol: 78mg, Sodium: 587mg, Potassium: 406mg, Fiber: 1g, Sugar: 3g, Vitamin A: 410IU, Vitamin C: 14.8mg, Calcium: 74mg, Iron: 1.5mg
Author: Kellie
Course: Side Dish
Cuisine: American