Turkey Sausage and Chestnut Stuffing

READY IN: 1hr 15mins
Recipe by Julesong

This recipe was featured on Giada De Laurentiis' "Everyday Italian". It comes from her Aunt Raffy, who created it when she wanted a stuffing that melded both Italian and American styles.

Top Review by Leslie G.

Phenomenal!! This is the perfect meal on a plate. It has everything you want from Thanksgiving in one recipe! Change nothing--omit nothing. When in doubt, go with Aunt Raffy! The chestnuts are a perfect component! And definitely make it with CORN bread! Also--I recommend the pork sausage, but that's your choice. This is the only stuffing I make--and the one recipe I share with my nearest and dearest.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Core the apples and dice them into 1-inch cubes. Dice the onion into 1/2-inch cubes.
  3. Over medium low heat, sauté the apples and onion in 1 tablespoon of the olive oil melted together with the unsalted butter. Cook for 10 minutes, until softened. Add the wine, cranberries, salt, and pepper, and let simmer for 5 minutes. Remove from heat and allow to cool; set aside.
  4. Over medium high heat in a large pan, heat the remaining tablespoon olive oil and add the turkey sausage removed from the casings. Cook until browned well, breaking the pieces up with a wooden spatula or spoon, about 8 to 10 minutes.
  5. In a large bowl combine the sautéed fruit/onion mixture, cooked sausage, chestnuts (whole or chopped), cornbread, and red pepper flakes (if using). Toss gently but well. Add the chicken broth and 3/4 cup of the Parmesan and toss again (may add another 1/2 cup broth if you feel the stuffing is too dry).
  6. Oil a large casserole dish (8.5 x 8.5 inch) with olive oil or pan spray, then pour stuffing into dish. Be gentle when spreading it in the pan, you don't want to smash the bread cubes.
  7. Sprinkle over the remaining Parmesan, and dot with the butter pieces.
  8. Bake in 400 degree F oven on middle rack for 45 minutes to 1 hour, until the top is golden brown.

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