Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

I saw this recipe on Closet Cooking and decided it would pair beautifully with the simple turkey I was preparing for an early Thanksgiving meal. It was very simple to make and tasted wonderful. The only thing I would do differently next time would be to dice the bread smaller. The sausage flavor was delicious and it’s flavor went so well with the mushrooms and bread. I loved the bit of crunch the water chestnuts gave to this stuffing. Thanks for the terrific recipe Kevin!

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it’s casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.

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Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts

Yield: 8+

Prep Time: 10 min.

Cook Time: 45-50 minutes

Ingredients:

1 tbsp olive oil
3 links of turkey Italian sausage, casings removed
1 tbsp butter
1/2 cup onion, diced
1/2 cup celery, diced
8 oz mushrooms, chopped
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped
Sea salt and freshly cracked pepper, to taste
1/4 cup of chicken broth (or white wine)
1 handful parsley, chopped
1 can of sliced water chestnuts, chopped
1 day old loaf Italian bread cut into bite sized cubes
2 cups chicken broth, warm

Directions:

Preheat the oven to 350 degrees.

Heat the oil in a pan over medium heat. Remove the sausage from it's casing and cook until no longer pink, making sure to break the meat up into crumbles, about 5 minutes. Add the butter, onions, and celery to the pan then sauté until tender, about 7 minutes. Add the mushrooms, garlic, thyme, sage, sea salt and freshly cracked pepper, to taste then sauté until everything is tender and just starting to brown, about 7 minutes. Add the quarter cup of chicken broth (or wine), deglaze the pan and simmer until most of the liquid has evaporated.

Mix the sausage, vegetables, parsley, chestnuts, and bread in a large bowl then mix in the broth until all of the bread is moist but not soggy. Pour the mixture into a baking dish coated in cooking spray and cover with foil. Bake in the oven for 20 minutes. Remove the tin foil and continue cooking until the top turns nice and golden brown, about 10 minutes.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Closet Cooking

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16 Responses to “Stuffing with Turkey Italian Sausage, Mushrooms, and Water Chestnuts”

  1. 1

    Angie@Angie's Recipes — November 19, 2013 @ 8:28 pm

    Chestnuts are my favourite! The stuffing looks great, Pam.

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  2. 2

    Pamela @ Brooklyn Farm Girl — November 19, 2013 @ 8:51 pm

    This looks delicious! I love those mushrooms and I’m a big fan of Italian sausage. Super yum!

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  3. 3

    Kris — November 19, 2013 @ 10:02 pm

    Wow, sounds good! I am just having a few of us this year. I am only making a turkey breast.
    XO Kris

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  4. 4

    Chung-Ah | Damn Delicious — November 19, 2013 @ 11:46 pm

    I love adding chestnuts to stuffing! It’s a bit expensive but so worth it!

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  5. 5

    Lia — November 20, 2013 @ 2:13 am

    Fantastic Pam.
    Thanks for sharing because I love italian sausages and therefore, this will be my stuffing for this Christmas bird!
    Cheers,
    Lia.

    [Reply]

  6. 6

    Jess @ Flying on Jess Fuel — November 20, 2013 @ 8:53 am

    Water chestnuts is an interesting take on this! I was going to comment that we love adding chestnuts to our stuffing, but then reading through the recipe I saw that it was actually water chestnuts… that would be an interesting and different texture to try!

    [Reply]

  7. 7

    The Café Sucre Farine — November 20, 2013 @ 1:46 pm

    Wow, this looks like it could be a whole meal! Love everything you’ve got in here Pam!

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  8. 8

    Georgia @ The Comfort of Cooking — November 20, 2013 @ 1:47 pm

    This is totally my kind of stuffing, Pam! I think I’d toss in some sage and apples, too!

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  9. 9

    Larry — November 20, 2013 @ 1:56 pm

    Great looking version Pam

    [Reply]

  10. 10

    Marjie — November 20, 2013 @ 3:03 pm

    Our friend Greg, who has come for Thanksgiving every year for the past 20+, made something quite similar to this last year, and we all loved it. He just called me earlier today to ask if he should bring it again this year. He didn’t need to ask twice. I’m glad you enjoyed it, too!

    [Reply]

  11. 11

    Kim in MD — November 20, 2013 @ 3:36 pm

    Yum! I love everything in this stuffing!

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  12. 12

    vanillasugarblog — November 20, 2013 @ 4:34 pm

    I love water chestnuts!
    I will snack on them on their own.
    So good.
    And never used them in stuffing!
    One can learn so many tips from you!

    [Reply]

  13. 13

    Joanne — November 20, 2013 @ 5:34 pm

    I really should make stuffing year round. It’s just so good!!

    [Reply]

  14. 14

    Jenn — November 20, 2013 @ 6:32 pm

    That sounds sooooo good!! I may have to make that this year….

    [Reply]

  15. 15

    Blond Duck — November 20, 2013 @ 7:17 pm

    That sounds great!

    [Reply]

  16. 16

    Chris — November 22, 2013 @ 2:26 pm

    This is high on my list of candidates for pairing with our birds. I like everything about it.

    [Reply]

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