Recipe by Simply Chris
I found this recipe in The Wine Spectator, and ever since have given up making my old standby which was Apple, Pecan and Sausage stuffing. I normally make this outside the turkey (or chicken) but since there are no eggs, it is probably safe use to as a stuffing. It is great leftover for sandwiches and I always make extra! This version uses less butter than the original. It is important to use fresh chestnuts, if you can. Water Chestnuts change the taste, and chestnuts from a jar just don't hold up well.
Top Review by Maito
This is a really good stuffing, the chestnuts do add something special to it. I agree with the other reviewer, peeling them is very time consuming, so just be prepared for that. I used a tablespoon of butter instead of a cup (that would have overkill for us!). The one thing I think is missing in this recipe is toasting the bread. I did not do toast it, since it wasn't included in the directions, but the result is a mushy bread (and I only used 2 cups of the broth). I think then it would be really great. Thanks!
- 1 large onion, finely diced
- 1 large carrot, finely diced
- 3 stalks celery, finely diced
- 1⁄2 lb butter, melted
- 2 bosc pears, peeled and diced
- 1 cup fresh chestnuts, peeled and chopped
- 8 ounces breakfast sausage, cooked and drained
- 1⁄2 cup fresh parsley, chopped,to taste
- 1⁄2 cup fresh sage leaf, chopped
- 8 cups rustic country bread, 1/2 inch dice (I use whole wheat bread)
- 3 -4 cups turkey broth or 3 -4 cups chicken stock
- salt and black pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Saute the onion, carrot and celery over low heat in butter until soft, about 8 minutes.
- Combine the pears, chestnuts, sausage, herbs and bread in a large bowl.
- Add the sauteed vegetables and butter to the bowl.
- Lightly toss.
- Add enough stock (a little at a time) to lightly moisten the bread without allowing it to become soggy.
- Handle the dressing gently when mixing.
- Season to taste with the salt and pepper, being especially generous with the black pepper.
- Spoon the dressing into a buttered 9x13 baking pan and cover with foil.
- Bake for about 45 minutes.
- Remove the foil and bake for an additional 15 minutes or until the temperature of the dressing reaches 160 degrees.
- Serve immediately.