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Overhead view of a red baking tray of Sausage Chestnut Stuffing topped with fresh thyme on a grey wood surface.

Classic Sausage Chestnut Stuffing

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5 from 1 review

  • Author: Sabrina Russo
  • Total Time: 3 hours
  • Yield: 12 servings 1x


This is a classic done right. Sausage Chestnut Stuffing will be a winner on your Thanksgiving table.


  • 10 cups sour dough bread, coarsely torn into 1 inch pieces
  • 1 tbsp extra virgin olive oil
  • ¾ cup chopped roasted chestnuts
  • 1lb sweet Italian sausage, removed from casing
  • 2 medium onions, chopped into ½ inch pieces
  • 4 stalks celery, chopped into ½ inch pieces
  • 2 medium carrots, chopped into ½ inch pieces
  • 2 cloves garlic, minced
  • 2 tsp fresh thyme, roughly chopped
  • 14 tbsp unsalted butter, divided
  • 23 cups chicken stock
  • 2 large eggs


  1. Dry out the bread: Tear bread one day or up to several days ahead of assembling the stuffing. Place on a sheet tray and allow to sit out uncovered to dry out. Alternatively, place sheet tray in oven and dry out at 300°F for about 15 minutes, or until you reach desired result. Cool. Place in a large bowl.
  2. Fry the chestnuts: Heat a large pan over medium heat. Add olive oil followed by chopped chestnuts. Toast for about 5 minutes or until browned, stirring frequently. Remove from pan and set aside.
  3. Brown the sausage: Increase pan to medium-high heat. Add sausage to pan. Allow to brown undisturbed for about 8-10 minutes or until very well-browned on bottom side. Flip using a spatula and break up into smaller pieces. Brown on opposite side for another 8-10 minutes minutes or until well browned. Remove sausage from pan using a slotted spoon and transfer to bowl with bread, reserving fat in pan.
  4. Cook the soffritto: Reduce heat to medium. Add carrots, celery and onion to pan. Season with salt. Allow to sweat out moisture and slowly cook and sweeten. Reduce heat when needed to medium-low to low to avoid browning. After about 30 minutes, add 2 tablespoons of butter to pan so vegetables continue to cook without browning. Cook another 20-30 minutes over low heat or until very sweet and flavorful. Add garlic and thyme and cook 1 minute. Transfer to bowl with bread.
  5. Prep oven and pan: While soffritto cooks, preheat oven to 350°F. Butter a 9×13 inch baking pan. Butter foil to put over the pan.
  6. Add butter, eggs & stock: Add 8 tablespoons (1 stick) of butter to pan and melt. Pour over bread mixture. In a bowl or liquid measuring cup, whisk together 2 cups of stock with eggs. Transfer bread mixture to prepared pan. Pour over egg/stock mixture. Pour over additional stock, a few tablespoons at a time as needed, until bread is moistened.
  7. Bake & Serve: Bake on center rack of oven covered with foil until a paring knife inserted into the center comes out hot, 30-35 minutes. Increase heat to 450°F and uncover pan. Bake 20-25 minutes or until browned and crispy on top. Allow to cool for about 10 minutes before serving. Enjoy.


This recipe is adapted from Bon Appetit Magazine.

  • Prep Time: 45 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Sides
  • Method: Bake and Saute
  • Cuisine: American


  • Serving Size: 1/12 of tray
  • Calories: 560
  • Sugar: 7g
  • Sodium: 880mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Carbohydrates: 61g
  • Fiber: 3g
  • Protein: 21g