"Kerrian's Chestnut-Sausage Stuffing"
Prep time
Cook time
Total time
Recipe type: side dish
Cuisine: American
  • 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
  1. 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.
  2. Drain and chop chestnuts, medium fine. Set aside.
  3. Remove stems from mushroom caps, peel darkened skin from caps, then slice caps into thin (quarter inch) pieces. Set aside.
  4. Lightly toast bread in toaster, let stand in toaster to dry out bread for five minutes, then cube.
  5. 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.
  6. Remove sausage and in same pan, sauté mushrooms just until colored, add paprika and garlic powder and mix with mushrooms.
  7. Lightly beat the jumbo egg in a small bowl, add sea salt and continue to mix until well blended.
  8. Combine all ingredients in large bowl and stir until well mixed.
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/12/knr-p-93-kerrians-chestnut-sausage-stuffing/