Chestnut and Cranberry Stuffing / Dressing

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This can be prepared to stuff or made in a casserole. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Or make in mini muffin pan and bake for 15-18 minutes making a nice appetizer. Or regular sized muffin pan for 20 minutes as a dressing side.

Ingredients Nutrition


  1. Place bread and sausage in to a large bowl.
  2. In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
  3. Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
  4. Mix in eggs.
  5. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
  6. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
  7. Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.
Most Helpful

5 5

An easy to make, flavoursome and moist stuffing. I made this and Rita’s Mushroom Herb Stuffing Mushroom Herb Stuffing in casserole dishes. Both are equally delicious warm or at room temperature. We initially ate them warm, and there was considerable debate – among eight of us – as to which was the preferred stuffing. Most took the easy way out and sat on the fence, saying that they loved both equally, so it looks as if I’ll be making both whenever I make one of them! I made this stuffing exactly to the recipe, except for adding four cloves of minced garlic, marjoram instead of parsley which I’d run out of and three meatballs (Berthas Meatballs Berthas Meatballs) instead of the sausage. For the stock, I used a chicken stock variation of my Vegetable Stock Vegetable Stock, which I shall be posting shortly. Thanks, Rita, for another fabulous recipe which I shall be making again.

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