Sausage and Chestnut Stuffing

Fennel and Apricot Stuffing
Mikkel Vang
RealSimple.com
Serves 6-8
preparation
25
minutes
cooking
60
minutes

Ingredients

2
tablespoons
olive oil or unsalted butter
2
medium yellow onions, diced
3
medium carrots, diced
2
stalks celery, diced
kosher salt and pepper
3/4
cup
fresh flat-leaf parsley, finely chopped
2
teaspoons
fresh thyme
1
day-old baguette, cut into 1/2-inch pieces (about 8 cups)
3
cups
low-sodium chicken broth, warmed
3/4
pound
Italian sausage
1
cup
canned chestnuts, chopped

Directions

  1. Heat oven to 400° F.
  2. In a large skillet, cook the sausage, crumbling it with the back of a spoon, until cooked through, about 6 to 7 minutes. Transfer to a bowl and set aside.
  3. Wipe out the skillet, add the oil and heat over medium heat. Add the onions and cook until golden brown, about 8 minutes. Add the carrots and celery and cook until soft, about 6 minutes. Add 1 1/2 teaspoons salt, 3/4 teaspoon pepper, the parsley, and thyme and cook for 1 minute.
  4. In a large bowl, combine the bread, vegetables, sausage, chestnuts, and broth. Transfer to a baking dish. Bake for 20 minutes, until heated through.
Kate Merker
October 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Fat 31 g
  • Sat Fat 9 g
  • Cholesterol 90 mg
  • Sodium 990 mg
  • Carbohydrate 57 g
  • Fiber 6 g
  • Sugar 7 g
  • Protein 31 g
What does this mean? See Nutrition 101.