KNR, p. 93 “Kerrian’s Chestnut-Sausage Stuffing”
Did somebody say stuffing?
Sheila and I eat roasted poultry all year round, so we have a go-to stuffing recipe. We mostly alternate between turkey or Cornish game hens for the various holidays and this is our favorite, flavor-filled stuffing.
You’re going to love it! (and we promise that nobody ever died after eating one of our stuffed birds)
- 6 Tablespoons butter
- 2 cups celery, diced
- 2 cups finely chopped onion
- 1 cup chopped, cooked chestnuts (available seasonally pre-packaged, already shelled & cooked)
- 4 slices lightly toasted potato bread, cut into 1 inch cubes – about 4 cups
- 1/2 pound mild Italian sausage – about 1 cup
- 2 cups thinly sliced fresh Portobello mushrooms - about 2 medium caps
- 1 teaspoon garlic powder
- 1/2 teaspoon mild paprika
- 1 teaspoon sea salt
- One jumbo egg, lightly beaten to moisten the stuffing
- In a heavy frying pan, add butter, celery and onion and sauté on medium heat until light golden brown – about 30 minutes, stirring occasionally. Set aside.
- Drain and chop chestnuts, medium fine. Set aside.
- Remove stems from mushroom caps, peel darkened skin from caps, then slice caps into thin (quarter inch) pieces. Set aside.
- Lightly toast bread in toaster, let stand in toaster to dry out bread for five minutes, then cube.
- Squeeze meat out of sausage skin and sauté in a second pan, breaking up the meat with a large spoon just until no longer raw. Do not overcook.
- Remove sausage and in same pan, sauté mushrooms just until colored, add paprika and garlic powder and mix with mushrooms.
- Lightly beat the jumbo egg in a small bowl, add sea salt and continue to mix until well blended.
- Combine all ingredients in large bowl and stir until well mixed.
The cooked stuffing can be stored in the refrigerator or frozen if left over. The recipe makes enough for a 16 pound bird. We’ve also served it as a side dish (when we’re serving chicken legs) and baked it in a buttered pan, covered with a glass lid in a preheated 350 degree oven for 25-30 minutes.
Sheila says to tell you that this is the basic recipe. “It has a well-rounded flavor, ready to use with any poultry. If you’d like to add herbs to the mix in order to complement a savory chicken or Cornish hen, do so with care. Just add a teaspoon of your favorite (sage or thyme or rosemary) to the basic recipe, being careful not to overpower the other flavors on your menu.”
I told you she’s a great cook!
*Photo by Patti Phillips