Recipe: Sausage, Apple and Chestnut Stuffing

Nothing says Thanksgiving like this recipe

By Renée Yount

The combination of sweet and savory, allows a delicious flavor for all to enjoy. This year, try adding some chestnuts and savor the outcome.


  • 1 pound of bread croutons (cubed), sourdough or other preferred type
  • ¾ pound of pork sausage
  • ¼ cup butter
  • 1 large yellow onion, chopped
  • 3 large celery stalks, chopped
  • 2 large tart apples, peeled and chopped
  • 3 tablespoons chopped fresh thyme, or 1 tablespoon dried thyme
  • ¾ cup chicken stock
  • 1 pound fresh chestnuts, baked and peeled (shortcut: buy can or jar of chestnuts from grocery store)
  • ½ cup chopped fresh parsley
  • 2 eggs, beaten
  • Salt and pepper to taste


Preheat oven to 325 degrees fahrenheit

Step one: Cook the sausage until browned (I prefer to remove the casing and crumble the sausage with a fork in a large skillet).

Step two: Keep the sausage in with the drippings and add butter to it.

Step three: Add the onion and celery to the skillet with the sausage, saute until tender (approximately 8 minutes).

Step four: Add the apples, thyme, bread croutons, and chicken stock. Mix.

Step five: Mix in the chestnuts, then the eggs.

Step six: Stuff the turkey with part of the mixture, or prepare the stuffing in a separate dish if you prefer.

Step seven: If you stuffed your bird with the stuffing, cook the turkey as directed. If you are using a separate dish, cover with foil and  bake for 30 minutes. Remove the foil and cook 30 minutes more.

Happy Thanksgiving!

About the Author:

Renée Yount is the owner of Renee’s Gourmet to Go for 13 years. Renee’s business is located in Old Town Warrenton and provides delicious, creative luncheons to residents and visitors alike. For more information visit or call 540-347-2935. They are open Monday through Friday from 11 a.m. to 3 p.m..

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Piedmont Lifestyles Publications welcome contributions from any and all members of the community. Email news and photos to or call us at (540) 349-2951.

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