{"id":2314,"date":"2018-12-18T00:01:50","date_gmt":"2018-12-18T05:01:50","guid":{"rendered":"http:\/\/69.167.168.176\/~phillips\/kerriansnotebook\/kerriansnotebook\/?p=2314"},"modified":"2025-06-02T14:49:07","modified_gmt":"2025-06-02T18:49:07","slug":"knr-p-93-kerrians-chestnut-sausage-stuffing","status":"publish","type":"post","link":"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/2018\/12\/knr-p-93-kerrians-chestnut-sausage-stuffing\/","title":{"rendered":"KNR, p. 93  &#8220;Kerrian&#8217;s Chestnut-Sausage Stuffing&#8221;"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><a href=\"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-5710\" src=\"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888-300x200.jpg 300w, https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888-768x511.jpg 768w, https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888-1024x682.jpg 1024w, https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/WStuffingIMG_1888.jpg 2000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">Did somebody say stuffing? <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14pt; font-family: verdana, geneva, sans-serif;\">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.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\"><span style=\"font-family: verdana, geneva, sans-serif;\">You\u2019re going to love it! (and we promise that nobody ever died after eating one of our stuffed birds)<\/span><br \/>\n<\/span><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/pattiphillipsbooks.com\/kerriansnotebook\/wp-content\/uploads\/2013\/12\/StuffingIMG_1888-300x199.jpg\" \/>\n<div class=\"item ERName\">&#8220;Kerrian&#8217;s Chestnut-Sausage Stuffing&#8221;<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">side dish<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Sheila Kerrian<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT1H\">1 hour<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT25M\">25 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H25M\">1 hour 25 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">6 Tablespoons butter<\/li>\n<li class=\"ingredient\">2 cups celery, diced<\/li>\n<li class=\"ingredient\">2 cups finely chopped onion<\/li>\n<li class=\"ingredient\">1 cup chopped, cooked chestnuts (available seasonally pre-packaged, already shelled &amp; cooked)<\/li>\n<li class=\"ingredient\">4 slices lightly toasted potato bread, cut into 1 inch cubes \u2013 about 4 cups<\/li>\n<li class=\"ingredient\">1\/2 pound mild Italian sausage \u2013 about 1 cup<\/li>\n<li class=\"ingredient\">2 cups thinly sliced fresh Portobello mushrooms &#8211; about 2 medium caps<\/li>\n<li class=\"ingredient\">1 teaspoon garlic powder<\/li>\n<li class=\"ingredient\">1\/2 teaspoon mild paprika<\/li>\n<li class=\"ingredient\">1 teaspoon sea salt<\/li>\n<li class=\"ingredient\">One jumbo egg, lightly beaten to moisten the stuffing<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">In a heavy frying pan, add butter, celery and onion and saut\u00e9 on medium heat until light golden brown \u2013 about 30 minutes, stirring occasionally. Set aside.<\/li>\n<li class=\"instruction\">Drain and chop chestnuts, medium fine. Set aside.<\/li>\n<li class=\"instruction\">Remove stems from mushroom caps, peel darkened skin from caps, then slice caps into thin (quarter inch) pieces. Set aside.<\/li>\n<li class=\"instruction\">Lightly toast bread in toaster, let stand in toaster to dry out bread for five minutes, then cube.<\/li>\n<li class=\"instruction\">Squeeze meat out of sausage skin and saut\u00e9 in a second pan, breaking up the meat with a large spoon just until no longer raw. Do not overcook.<\/li>\n<li class=\"instruction\">Remove sausage and in same pan, saut\u00e9 mushrooms just until colored, add paprika and garlic powder and mix with mushrooms.<\/li>\n<li class=\"instruction\">Lightly beat the jumbo egg in a small bowl, add sea salt and continue to mix until well blended.<\/li>\n<li class=\"instruction\">Combine all ingredients in large bowl and stir until well mixed.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\">The cooked stuffing can be stored in the refrigerator or frozen if left over.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>The recipe makes enough for a 16 pound bird. We\u2019ve also served it as a side dish (when we\u2019re 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.<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\">Sheila says to tell you that this is the basic recipe. \u201cIt has a well-rounded flavor, ready to use with any poultry. If you\u2019d 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.\u201d<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14.0pt;\">I told you she\u2019s a great cook!<\/span><\/p>\n<p>&nbsp;<\/p>\n<p class=\"MsoNormal\"><span style=\"font-size: 14pt;\">*<span style=\"font-size: 12pt;\">Photo by Patti Phillips<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chestnut-Sausage Stuffing<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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