| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 25 min |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 medium carrot, peeled and rough chopped
- 1 medium onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1/2 bunch fresh sage
- 1 1/2 pounds loose sweet Italian sausage
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 cups cubed sourdough bread, crusts removed
- 1 pound roasted chestnuts
- 1 cup low-sodium chicken stock
- 1/2 cup heavy cream
- 1 large egg
Instructions
- Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
- In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered – about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
- Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 288 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 13 g |
| Cholesterol | 46 mg |
| Sodium | 437 mg |
Reviews
I omit the chestnuts( my husband doesn’t like them) and use 1 1/2 cups chicken stock and 3/4 cup heavy cream for a little more moisture. I make this twice a year. You can’t go wrong with a Tyler Florence recipe! My family and friends love it!
Love, love, this recipe and been making it for years. The family does not like chestnuts so I leave them out. I have to double, sometimes triple the recipe because the family fights over the leftovers!
I’ve been making this for 15 years. It’s so good, and always a hit! I’ve been following the recipe exactly as written for years, and it’s delicious that way. In recent years, I’ve started adding an apple to the puréed vegetables, and separately sautéing the following chopped fruit and veggies- two ribs of celery, 1/2 onion, and one apple. The bread needs to be increased by about 2 cups, and the liquid needs to be increased as well. It’s delicious.
Been making this recipe for 6 years now’s. It’s a family favorite!
I tried it it’s sooo good thank you!
This is amazing! Every year my stuffing is an epic fail so I decided to do a pre-thanksgiving trial and this was the first recipe I tried well it will be the last. Tyler, you said this will become a new family tradition and you were absolutely right! Your an amazing chef and your recipes do not disappoint. Thank you!
Interesting that none of the recipes I’ve consulted mention how much work it is, preparing the chestnuts. I spent well over an hour, struggling with just a pound of the little charmers, getting the shells and inner membranes removed. Thus turning prep into a two-day affair. Tasty, but few appreciate the labor involved…
Excellent!!
can you make this stuffing a week in advance and freeze?
The BEST dressing recipe! Awesome flavor…ever so delicious! Roasting and peeling the chestnuts is worth it! This is my dressing recipe for Thanksgiving and Christmas….entire family loves it.