apple-chestnut stuffing

12    |   
Prep Time:
30 minutes    |   
Cook Time:
45 minutes

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apple-chestnut stuffing

I know, I know. Everyone’s mom’s stuffing is the best. But you know what? My mother’s really is! It’s also easy. The main ingredient is Pepperidge Farm Herbed Stuffing mix. She uses Jones pork sausage (sausage from the butcher will be less salty) and roasted chestnuts, which I highly recommend you buy already peeled in the bottle, can or vacuum-packed In short, it’s a total throwback to the another era—which is exactly why it’s so important at Thanksgiving.


1 pound herbed stuffing mix (such as Pepperidge Farms)
12 ounces bulk pork sausage
6 green onions, sliced (green parts, too)
4 celery stalks, thinly sliced
1 cup peeled chestnuts, chopped
2 large green apples, cored and diced
2 tablespoons minced fresh sage
1 stick (4 ounces) butter
about 3 cups warmed chicken broth
salt and pepper


To prepare the stuffing, place the mix in a large bowl. Crumble the sausage into a large frying pan and cook over medium-high heat, stirring, until the meat is broken up and no longer pink (if the sausage is looking dry, add a few tablespoons oil to the pan). Add the green onions and celery and cook until the veggies start to soften, about 4 minutes.

Transfer the contents of the pan with a slotted spoon to the bowl of stuffing mix, then add the chestnuts, apples and sage to the bowl. Discard the extra fat in the frying pan, then melt the butter in the pan. Pour over the stuffing. Add 2 cups of the warmed chicken broth and stir lightly to moisten everything; if it seems dry, add 1/2 cup more broth (save some broth if you are making the stuffing ahead to remoisten it before baking). Taste stuffing and season with salt and pepper. If making the stuffing ahead, cover and refrigerate while your turkey is roasting or up to overnight.

About 45 minutes before your turkey is ready, place the stuffing in a large baking dish (or 2 smaller dishes if that’s what you have). If you made the stuffing ahead and refrigerated it, drizzle about 1/2 cup more broth over the stuffing. Cover with foil and place in the oven with the turkey (or in another preheated 350°F oven) and bake for 30 minutes. Remove foil and bake another 15 minutes until slightly crusty and hot through (if it was refrigerated, it may need more time).

note: if you really must have stuffing cooked in the bird, I suggest you stuff the area under the neck flap. Just before roasting the turkey, spoon enough stuffing to fit loosely under the skin, then fold the flap over it and secure with trussing pins. If you have no idea what I’m talking about, ignore this!