Sausage, Chestnut and Port Wine Stuffing from the Bunnery


A good stuffing is reason enough to cook a Thanksgiving meal. This one comes from Caroline Labbe, owner of The Bunnery:

This stuffing recipe is a family recipe from France. My mom has been making this for as long as I can remember.  It is best served with a traditional turkey gravy, with more chopped chestnuts in the gravy.  It is so good, I think I could win a contest with it!

Sounds delicious to us! Thanks for sharing.

Sausage, Chestnut and Port Wine Stuffing from The Bunnery


  • Stuffs a 20-pound bird
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 1/2 pounds high quality Italian mild or hot sausage
  • 1 1/2 bag of Pepperidge Farm cubed herb seasoned stuffing (about 18 ounces)
  • 1 cup of heavy cream
  • 3/4 cup good port wine
  • 16 ounce jar prepared chestnuts, chopped up coarsely


  • Melt butter and olive oil in heavy cast iron pot (like a Le Cruset).
  • Saute shallots until soft, do not brown.
  • Add sausage, and mix well while crushing apart the sausage and cooking on medium to high heat.
  • Cook thoroughly.
  • Add cubed stuffing, mix well.
  • Moisten the mixture with cream, mix well.
  • Add chestnuts, and stir well.
  • Add the port wine.
  • Cook a bit more while stirring.
  • Stuff in turkey, or put in a separate glass dish to bake.

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