• 6servings
  • 55minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 tablespoons unsalted butter

  2. 4 stalks celery, small dice

  3. 2 medium yellow onions, small dice

  4. 1 1/2 pounds sweet fennel sausage , casing removed

  5. 3 tablespoons chiffonade fresh sage leaves

  6. 1 tablespoon chopped fresh thyme leaves

  7. 3/4 to 1 pound roasted chestnuts , peeled and roughly chopped

  8. 6 cups bread cubes, lightly toasted (Tuscan bread with the crust removed)

  9. 1 1/2 cups turkey stock or chicken stock , or as needed to soften the bread

  10. 1/4 cup heavy cream

  11. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Butter a 9 by 11-inch baking dish; set aside.

  2. In a large skillet, melt 6 tablespoons butter over medium heat. Add the celery and onions, cook until almost translucent. Season with a pinch of salt and pepper. Add the sausage, stirring frequently and browning on all sides about 6 minutes. Stir in the sage, thyme, chestnuts and cubed bread. Combine the stock and the heavy cream and season lightly with the salt and pepper. Add the liquid, 1/2 cup at a time, stirring gently to combine. You may need to add a bit more stock, depending on the bread that you use, to achieve the desired consistency. Arrange the stuffing in the baking dish , cut the remaining butter into small pieces, put on top of the dressing . Bake for 30 to 45 minutes. If the top gets too brown, cover with aluminum foil.


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