Sausage Chestnut Stuffing

30 minutes


  • 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


Preheat a large sauté pan to medium high heat.

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

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

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

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

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

Season with salt and pepper.