I don’t know how many “stuffing” fans there are, since this is dressing country, but this is a great side for the holidays.
And this is my “leftovers” breakfast version, they’re awesome-
- make small patties
- saute them in extra virgin olive oil until they are brown and kind of crispy on both sides – don’t try to lift too soon or they’ll stick
- serve with eggs
Now that I’m thinking about it, one of these years I may just decide to serve stuffing as sauteed patties!
Sausage Chestnut Stuffing
Ingredients
- 2 TBSP extra virgin olive oil
- 16 oz sausage (I used HEB Sage Sausage)
- 1 tsp poultry seasoning
- 1 tsp granulated onion powder
- 1/2 tsp red pepper flakes (or to taste)
- 1 stick butter
- 1 cup white wine
- 2 TBSP cooked crumbled bacon - optional
- 1 TBSP kahlua (or coffee liqueur) - optional
- 1 1/2 cups - 2 cups turkey broth*
- 10.4 oz of roasted peeled chestnuts, smashed
- 1 loaf artisan bread, cubed and dried slightly
- 1 cup parmesan
- 2 eggs, beaten
- Salt and pepper
Instructions
- In a large skillet on medium heat, brown the sausage and break up well.
- Stir in poultry seasoning, onion powder, red pepper flakes, and butter.
- When butter melts, stir in wine ( and bacon and kahlua if using) and reduce slightly for a minute or two.
- Add broth.
- Add bread cubes and stir well.
- Turn off heat and stir in parmesan.
- Cool whole mixture slightly and stir in eggs and salt and pepper.
- Place in greased baking dish, cover, and bake 30 min.
- Uncover and bake another 15-30 min. or until golden and the consistency you want.
- Note:* I was cooking a turkey, so I cooked the wing tips, tail, neck, some skin and fat, gizzard, and heart with onion, celery, carrot, and salt to create the broth.