Sourdough, Italian Sausage, and Chestnut Stuffing
A rich and flavorful stuffing combining crusty sourdough bread with sweet Italian sausage, roasted chestnuts, fresh sage, and tender apples. This festive side dish features a perfect blend of textures and seasonal ingredients.
Ingredients
- •¾ cup unsalted butter
- •10 cups sourdough bread
- •2 tablespoons olive oil
- •½ cup roasted chestnuts
- •to taste kosher salt and pepper
- •1 pound sweet Italian sausage
- •2 medium onions
- •4 stalks celery
- •2 whole chiles de árbol
- •1 large Pink Lady apple
- •2 cloves garlic
- •¼ cup fresh sage
- •½ cup dry Sherry
- •2 large eggs
- •3 cups chicken stock
- •divided
Cooking Instructions
- 1.
Preheat oven to 350°. Butter a shallow 3-quart baking dish and a sheet of foil. Place bread in a very large bowl.
5 min
- 2.
Heat 2 tablespoons oil in a small saucepan over medium heat. Add chestnuts, season with salt and pepper, and cook, stirring often, until chestnuts are golden and crisp, about 5 minutes. Transfer to bowl with bread with a slotted spoon.
5 min
- 3.
Heat remaining 1/4 cup oil in a large skillet over medium-high. Add sausage and cook, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 8-10 minutes. Transfer to bowl with slotted spoon.
10 min
- 4.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
12 min
- 5.
Add onions, celery, and chiles to skillet, season with salt and pepper, and cook, stirring often, until onions are translucent and soft, 5-7 minutes. Add apple, garlic, and sage and cook, stirring occasionally, until onions are golden brown and apple is soft, about 5 minutes. Discard chiles. Add onion mixture to bowl.
12 min
- 6.
Reduce heat to medium and cook Sherry in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add 1/2 cup butter; cook, stirring, until melted. Drizzle over bread mixture.
5 min
- 7.
Whisk eggs and 2 cups stock in a medium bowl; pour over bread mixture. Season with salt and pepper and toss, adding more stock 1/4-cupful at a time as needed (you may not use it all), until combined and bread is hydrated. Transfer to prepared dish and dot with remaining 1/4 cup butter.
10 min
- 8.
Cover with buttered foil; bake until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase oven temperature to 450°. Uncover and bake until top is golden brown and crisp, 20-25 minutes. Let sit 10 minutes before serving.
65 min
- 9.
Do ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
