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Author Notes: This recipe has been in my family since the time of typewriters, carbon and yellow onion-skin typing paper. It has been so well-used, the grease stains actually smell like turkey. Everyone who ever has tasted it loves it. The funny thing is, I am allergic to chesnuts, so I have never tasted it! I pass it along to you in the hopes of keeping a family tradition alive. —Linda Rosso
Serves: enough to go with an 8 lb turkey
pound chesnuts (yields 1 cup boiled)
pound sausage meat (removed from casings)
cup minced onions
cup hot water
teaspoon dried sage
cups lightly packed crumb, from toasted bread
- Wash chesnuts and make a slit through shell on both sides of the chesnut.
- Bake in 500 F oven for 15 minutes.
- Remove shell and skin, put chesnuts in a pan with salted water to cover and boil for 20 minutes. Dry and chop medium-fine.
- Saute sausage meat and onion in butter in skillet about 10 minutes or until sausage is cooked and onion is tender.
- To the toasted breadcrumbs, add hot water, sage, salt and pepper.
- Combine the chesnuts, the sausage mixture and the bread crumbs.
- This mixture can be stuffed in an 8 lb turkey or cooked in a lightly buttered casserole at 325 F for 30 minutes covered and 30 minutes uncovered.
- This recipe was entered in the contest for Your Best Thanksgiving Stuffing