Rustic Brussels Sprouts Stuffing with Chestnuts

October 20, 2015
Photo by jillhaap
Author Notes

Thanksgiving is my favorite holiday. Nothing is better than family and friends gathered together for a day of eating and drinking. From daybreak and beyond nightfall, we talk, graze, and pour red wine. The combination of old and new dishes provides comfort and excitment, as do familiar faces and new guests.

I've made this recipe the last couple of years, and it's already a family favorite. Hearty Brussels sprouts, rustic country bread, and a heap of fresh herbs take standard stuffing to the next level. —Jill Haapaniemi

  • Serves 6
  • 1 loaf rustic, country bread, dried out overnight
  • 1 tablespoon olive oil
  • 1 pound merguez sausage, chopped into 1/2-inch pieces
  • 1/4 cup butter (1/2 stick)
  • 4 cloves garlic, minced
  • 3 ribs celery, chopped
  • 5 sage leaves, chopped
  • 3/4 cup chopped Brussels sprouts
  • 1/4 cup dry white wine
  • 1/4 teaspoon pepper
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup parsley, chopped
In This Recipe
  1. Preheat oven to 425°F. In a large bowl, tear bread into 1-inch cubes.
  2. In a large saucepan over medium heat, brown sausage. With a slotted spoon, remove from pan and set aside on paper towel. Wipe pan clean. In same saucepan, melt butter. Add onion, garlic, celery, sage, and thyme. Sautée until translucent, about 10 minutes. Stir in Brussels sprouts and chesnuts. Cook vegetables another 10-15 minutes. Deglaze pan with wine, cooking until wine is evaporated.
  3. To the bread, add sausage, vegetables, salt, and pepper. In a medium-sized bowl, whisk egg, broth, milk, and parsley to combine. Add to bread mixture and stir until everything is moist, using more broth if necessary. Pour evenly into a buttered baking dish. Cover with foil and bake until top begins to brown. Remove foil. Bake another 10 minutes. Serve immediately or at room temperature.

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