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Sausage and Chestnut Stuffing

Fennel and Apricot Stuffing
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Serves 6-8| Hands-On Time: | Total Time:



  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.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 315Calories From Fat 45%
  • Fat 31g
  • Sat Fat 9g
  • Cholesterol 90mg
  • Sodium 990mg
  • Carbohydrate 57g
  • Fiber 6g
  • Sugar 7g
  • Protein 31g
What does this mean? See Nutrition 101 .

Quick Tip

Alarm clock
You can prepare the stuffing for baking up to 1 day in advance.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.