Apple and Sausage Stuffing with Chestnuts

Prep Time: 30 min | 25 min
Yield: 1 Tray
  • 1.5 Loaves Artisan Bread (we use Ciabatta)
  • 1.5 qt Chicken stock
  • 1 Onion, diced
  • 1 1/4 C Celery, diced
  • 1 lb Sausage
  • 1/2 C Chestnuts, diced
  • 1/4 C Sage, minced
  • 1/4 C Parsley, minced
  • 2 T Thyme, minced
  • Salt & pepper, to taste
  • 2 Eggs
  • 1 medium apple, small dice
November 14, 2014


Cut bread into a large dice and leave out overnight or up to 2 days to dry.
In a large pot, sauté the sausage until browned. Add 2 T butter, then the apple, celery and onions and cook until soft. Turn off the heat and add herbs. Add half the bread and half the chicken stock and stir until combined Add chestnuts, remaining bread and stock. Season to taste.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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