A Recipe For Sausage and Chestnut Stuffing from Uncle Giuseppes


– 1 pound loose sausage meat for stuffing

– 1 bag Martin’s Potato Bread Stuffing

– 1 cup diced celery

– 1 cup diced Spanish onion

– 1 cup chopped roasted chestnuts

– 4 cups chicken or turkey stock

– ¼ pound butter

– ½ cup dried cranberries

– 2 teaspoon celery salt

– 1 teaspoon chopped rosemary

– 1 teaspoon chopped thyme

– 1 teaspoon chopped sage

– Salt and pepper to taste



1. Preheat a large sauté pan to medium high heat.

2. Add sausage meat and break apart while cooking for 6-8 minutes or until sausage is browned and cooked through.

3. Add butter to pan, onions and celery. Cook for 5 minutes.

4. Add stock into pan and cook until vegetables are al dente.

5. Place sausage, vegetables and stock into a large mixing bowl.

6. Gently fold in the bread stuffing, herbs, celery salt and cranberries. Break chestnuts by hand and fold into stuffing.