Chestnut Stuffing

Chestnut Stuffing

A Thanksgiving Tradition


  • 2 pounds chestnuts
  • 1 pound bulk sausge roll
  • 1 large onion diced
  • 6 stalks celery diced
  • 1 bag cubed stuffing mix
  • sage
  • poultry seasoning
  • salt
  • black pepper


  • Peel chestnuts; chop into a medium dice; boil for 10 minutes; drain.
  • Brown sausage; remove from pan; drain on paper towel.
  • Saute onions in sausage drippings.
  • Boil celery for 10 minutes; reserve cooking water.
  • In large bowl, combine stuffing mix and seasonings. Add chestnuts, sausage, onions and celery. If mixture is dry, add celery cooking water to moisten.
  • Stuff turkey. Bake any extra stuffing in another pan.

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