Return to Main Recipes Page/Return to Home Page

Chestnut and Sausage Stuffing (M, TNT)
Source: Gourmet Magazine, about 25 to 30 years ago, with Kosher modifications by me
Yield: 1 turkey, with stuffing (about 12 servings with leftovers)

1 lb. loaf of day old white bread
1 tbsp. salt
1 tsp. thyme
1 tsp. pepper
1 tsp. oregano
1-1/2 cups minced onions
2 sticks margarine
1 lb. Kosher breakfast sausage or soy sausage
1/2 cup minced celery
1/3 cup minced parsley
3 eggs, lightly beaten
1/2 cup rice milk or soy milk
1-1/2 lbs. chestnuts, roasted and peeled

Cut loaf of bread, without crusts, into small cubes and toast in a 275°F oven until lightly browned. Add dry herbs and toss.

Sauté onions in margarine for 10 minutes. Sauté sausage meat. Add celery and parsley and remove pan from heat. Add mixture to bread cubes with eggs and rice milk. Fold in chestnuts and let cool completely.

Stuff bird, coat with stick of margarine and roast in 425°F oven for 30 minutes. Reduce heat to 325°, drape in cheesecloth dipped in melted margarine and roast until bird temperature is 185°.

Poster's Notes:
The stuffing can be baked separately to keep it pareve for vegetarian guests. Or bake some in a half of acorn squash as an interesting presentation.

Posted by Sharon Kuritzky

Nutritional Info Per Serving: N/A