The best stuffing ever, this Sausage Chestnut stuffing recipe is simple to make and can be assembled up to 24 hours in advance.
Course: Side Dish
Keyword: sausage stuffing
1loaf country-style bread cut into 3/4 inch cubesI try to buy a 1 pound loaf or close to that
1/2poundsliced baconcut crosswise into 1/2 inch pieces
2large vidalia onionschopped
1poundbulk pork sausageI use Jimmy Dean
1 1/2cupshalf and half
1cupturkey stock or low sodium chicken broth
1/4cupchopped fresh parsley
2tablespoonschopped fresh sage
2tablespoonschopped fresh thyme
1/2teaspoonfreshly ground pepper
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.