We've combined two holiday heavy hitters — chestnut stuffing and sausage stuffing — into one delicious dish. We call for bacon in addition to fresh pork to bring in a bit of smokiness.
我ngredients
Makes 8 to 10 servings
Step 1
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter a 2 1/2- to 3-quart shallow baking dish.
Step 2
Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of oven until completely dry, 25 to 30 minutes. Cool in pan on a rack 10 minutes. (Leave oven on.)
Step 3
While bread bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl.
Step 4
Pour off and discard all but 2 tablespoons bacon fat from skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened, about 10 minutes. Add celery and sauté, stirring, 3 minutes, then transfer vegetables to bowl with bacon.
Step 5
Cook sausage and liver (if using) in skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, then transfer with slotted spoon to onion mixture.
Step 6
Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
Step 7
我ncrease oven temperature to 375°F.
Step 8
Soak bread cubes in half-and-half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding remaining half-and-half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined well.
Step 9
Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
·Bread can be dried 1 week ahead and kept in a sealed plastic bag at room temperature.
·Stuffing can be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
Leave a Review
Reviews (57)
Back to TopThis is the best stuffing recipe. I started making this years ago and this is the star of our Thanksgiving dinner every year. Love it!
Cynthia B
California
11/21/2021
我make this stuffing recipe as is & have made it probably about 8 times now. It is delicious & a keeper.
Jody
Tinton Falls, NJ
11/20/2021
我have made this every Thanksgiving for the past 6 years because it's my husband's favorite dish. I omit the bacon and liver. I love chestnuts, and splurge on French chestnuts for this dish. I might try adding a sweet component per other reviewers this year to switch it up.
KLAU
Midland Park, NJ
11/17/2021
This is the best stuffing recipe, hands down. I have been making it for years and the family still requests it. I don't change a thing and it's perfect as far as I am concerned. However, I have always wondered what they mean by country-style bread. Is that french bread?
sophietuler153
Mill Valley, CA
11/24/2020
Agree with below. Have been using this recipe as the backbone for my stuffing for 10 years. Long ago gave up on the bacon (didn't need the salt). Agree with fresh herbs. Have added apples one year, pears one year, cranberries one year just to shake things up a tiny bit. And I do the work for fresh chestnuts - hey it is only once a year!
magnolia14
Rhode Island
11/25/2019
Best stuffing ever, make it every year!!!
collinchina
11/24/2019
Been using this since 2004, very little to tinker with. My version uses fresh herbs instead of dried and I omit the bacon. Instead of cognac, which I rarely drink and I don't want to pay for a whole bottle which is likely to gather dust between Thanksgivings, I usually just substitute a little white wine or whiskey
jmcinerny
Bethesda, MD
11/20/2016
今年第三次。它是如此delicious! I use a heavy 7 grain whole wheat bread, which is healthier but also provides a nice seed element. No need to worry about squeezing surplus liquid from the bread as there's never quite enough anyway. I just add milk or water to get everything nice and moist. The quantities are approximate, no need to be precise. For instance, you can use less bacon and/or sausage and still have great results. I used half of both this year. I always add dried cranberries (no longer bothering to soak them), a chopped apple or two (with peel), a carrot, and a parsnip because I like the colors and also a pop of sweetness. Also, chestnuts in bags instead of jars are less expensive.
Respilosa
Philadelphia
12/1/2013
上帝啊这是有史以来最好的填料配方!我did omit the liver, and I used prepared bread cubes, and I added an apple, but that's it. I baked it outside of the bird. My husband doesn't care for stuffing, but he had two servings and the leftovers the day after. I made this with a goose for my Austrian in-laws, also not so big on stuffing, but it was a huge hit. I will make this forever!!
KristiEnigl
Venice, CA now in Wien
11/14/2011
Excellent stuffing. I followed the recipe except when wetting the bread: the half and half did not do the trick, I ended up adding at least 2 more cups of liquid (I chose whole milk instead of more cream) an still didn't have any to squeeze out after letting it sit. Also, I like an occasional touch of sweet in my stuffing, so I added a rounded cup of pre-soaked, chopped, dried cranberries. It was great. Next time (and there will absolutely be a next time!) I'll do the same.
Respilosa
Philadelphia, PA
11/29/2010
Very good recipe, although I made several changes. Used 6 cups of french bread, 2 cups of pumpernickel. Omitted the bacon. Used turkey sausage instead of pork, and used a combination of onions, shallots and leeks. I cooked the sausage and then sauteed the onions and celery. Didn't use liver or cognac. Mixed a quarter cup of cream with 3/4 cup of chicken stock and soaked the bread (there wasn't any "leftover" liquid to squeeze out). Everything else I left the same and the guests loved it. Next time I would probably add some apple or pear to it for some sweetness.
Anonymous
washington, dc
11/26/2010
Wow! Takes me right back to Thanksgiving at my mom's 30 years ago. We always made this stuffing. I don't remember my mom soaking the bread cubes in half and half, but I did it this time and the stuffing was incredibly moist. My mom is having Thanksgiving at her house for the first time in 10 years, but not planning to do a sausage stuffing because of too many vegetarians and heart conscious members of the family. So I decided to make it at home yesterday with a roast chicken. So glad I did. It really satisfied my craving for chestnut/sausage stuffing and my husband and 2 sons (even the picky eater one) LOVED it. Makes great leftovers too.
Anonymous
New York
11/11/2010
This stuffing was so moist and tasty. Everyone loved it. I would use white wine instead of the brandy, a bit too strong.
grmscv
Bath, Me
11/28/2009
Made this yesterday for Thanksgiving and it was a hugh hit. This is the best stuffing I've ever eaten. Followed the recipe with the slight variations of using fresh herbs (dried quantity x's 3)and port in place of Cognac .I also roasted my own chestnuts.I did not add the optional liver. Following the make ahead directions I made this 1 day ahead and heated for about 45 minutes before serving.Making this stuffing was labor intensive and took quite a lot of time. Having the ability to prepare it ahead was a huge time saver on Thanksgiving Day and allowed the flavors time to meld,making the stuffing even more flavorful.I will be using this recipe when ever I make stuffing in the future. Try it-You and your guests will be thrilled, it's that good!
sandbrook
NJ
11/27/2009
Excellent dressing! Everyone loved it. I replaced the half-and-half with vegetable broth and skipped the bacon. Added fresh sage since I had on hand. Increased the broth by another cup and cooked about an hour to get all the flavors to meld together. Remained moist!
mkarpik
London, UK
12/26/2008
