How To Make Chestnut Stuffing

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is a lower-calorie option, while water with bouillon is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice, while margarine is often less expensive.

Preheat the oven to 180°C.

Heat a saucepan until very hot, then add a bit of olive oil and the sausage meat, breaking it up as much as possible to brown it.

Add the chopped onions, celery, and carrots to the browned sausage meat, along with the remaining olive oil, and cook for about 10 minutes.

A few minutes before it's done, stir in the chestnuts and cook for a few more minutes, then remove from heat.

In a bowl, combine the browned meat and vegetable mixture with the cubed bread, raisins, thyme, parsley, honey, and beaten eggs, seasoning with salt and pepper.

Mix everything together and add chicken stock, letting it soak for 5 minutes.

Transfer the moistened stuffing into a 20x25 cm roasting tray and level it with a spoon.

Cover the tray with aluminum foil and place it in the oven for 30 minutes.

After 30 minutes, remove the aluminum foil and return the stuffing to the oven for an additional 15 minutes until nicely browned.

If the stuffing is not brown enough, place it under the grill for a minute or two until it has a slightly puffy appearance with a crispy outside and juicy center.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens