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.