Sausage Water Chestnut Dressing/Stuffing

SERVES: 10-12


  • 1
    lb ground lean pork
  • 1
    large Spanish onions or 1 large walla walla onion, medium chopped
  • 1
    cup celery, chopped with leaves
  • 1
    clove garlic, smashed
  • vegetable oil cooking spray
  • 10 -12
    cups dried, cubed sourdough bread or 10 -12 cups dried, cubed French bread, rolled and crushed to medium crumbs
  • 12
    cup parsley, chopped
  • 14
    cup chives (optional)
  • 2
    (10 ounce) cans sliced water chestnuts, undrained
  • 1
    granny smith apple, peeled,cored and chopped
  • salt and pepper


  • Heat and spray with veggy oil a heavy large frypan.
  • scramble fry pork, onions, celery and garlic until onions are transparent.
  • Set aside, do not drain.
  • In a very large bowl, place bread crumbs, parsley and chives, if using.
  • Mix well.
  • Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
  • Mix well.
  • Add pork and onion mixture with juice from pan.
  • Mix well.
  • Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
  • Refrigerate until ready to stuff turkey.
  • Pack cavities firmly but not tight.
  • Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.