Tempest's Apple Chestnut & Sausage Stuffing

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Chef Michael Howell

It is not recommended to eat this stuffing cooked inside a bird.


1 large onion., diced
1 medium red onion, diced
4 stalks celery, diced
3 cloves garlic, minced
2 gravenstein (or other) apples, peeled, seeded, cubed and held in acidulated water
1 pound spicy sausage (chorizo, Hot Italian or wild boar), cooked and chopped
2 lbs fresh roasting chestnuts (roasted and peeled), roughly chopped
1 small loaf day old sliced sourdough bread, cubed  (yield about 8 cups)
1 cup melted fat (Bacon, goose, turkey or olive oil)
2 eggs, whisked
1 cup chicken or turkey stock
1 tbsp minced fresh Thyme
1 tbsp chiffonade fresh sage
Salt and pepper

Sweat onions and celery in 2 tbsp of the fat for 10-15 minutes over medium low heat in a large deep pan.  Add apples and garlic and cook 5 minutes.  Add chestnuts and sausage,  toss and remove from heat.

In a large bowl , whisk egg and stock together.  Add warm ingredients and toss.  Add remaining ingredients and mix well.  If mixture is too dry, add ¼ cup more stock.

Pack into a cake pan 3” deep, cover with foil, and roast 1 hour at 375F.  Check seasoning and serve.

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