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Sausage & Roasted Chestnut Stuffing

3.34 from 6 votes
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Protein: Pork
Cut: Breakfast Sausage, Sweet Italian Sausage
Diet: Dairy Free
Course: Side Dish
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10 people


  • 1 pkg ButcherBox Sweet Italian Sausage or Breakfast Sausage
  • 2 ea french baguette 1" dice and stale
  • 1 med onion small dice
  • 4 5.2 oz pkg roasted chestnuts roughly chopped
  • 3 Tbsp fresh sage finely chopped
  • 2 Tbsp fresh thyme finely chopped
  • ½ c white wine
  • 2 c chicken stock
  • 2 tsp kosher salt
  • 1 tsp ground black pepper


  • Preheat oven to 350℉. Place diced stale bread in large mixing bowl and set aside.
  • Heat a large sauté pan on medium. Crumble sausage into hot pan and sauté for 1 minute.
  • Add onions to pan and sauté for 2 minutes.
  • Add herbs and chestnuts to pan and sauté for 5 minutes or until onions are translucent.
  • Deglaze with white wine and reduce liquid for 3 minutes.
  • Pour cooked sausage / chestnut mixture over bread. Add chicken stock, salt and pepper and mix to combine.
  • Grease a 9" x 13" cassarole dish. Transfer stuffing to cassarole dishe and bake covered for 20 minutes. Uncover and bake an additional 10 minutes.
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