Nov 13, 2011
This easy Italian sausage stuffing recipe is an autumn spectacular! The inclusion of mushroom and chestnuts give it a warm, homely feel, ideal for when the nights are drawing in.
Ingredients
- 1 tablespoon olive oil
- 225g Italian sausage or Chorizo
- 1 tablespoon butter
- 100g onion, diced
- 100g celery, diced
- 1 tablespoon butter
- 115g mushrooms, quartered
- 2 cloves garlic, chopped
- 1 tablespoon thyme, chopped
- 2 tablespoons sage, chopped
- salt and pepper to taste
- 60ml white wine or chicken stock
- 1 handful parsley, chopped
- 1 cup roasted and peeled chestnuts, halved
- 1 Italian loaf cut into cubes
- 500ml chicken stock, warm
Instructions
- Heat the oil in a deep pan on medium heat.
- Prepare the Italian sausage by removing the skin and add them to the pan. Fry them until cooked, about 8-10 minutes, breaking them up as you go. Set aside once complete.
- Add the onions, celery and the butter to the same pan and sauté until tender which should be about 10 minutes.
- Add the garlic, thyme, sage, salt and pepper and mushrooms to the pan and sauté until everything is tender and brown.
- Add the wine to deglaze the pan and reduce.
- Add the sausage, chestnuts, onions, celery, parsley and Italian bread to a large bowl and add in the stock. Mix until the bread is covered but not wet.
- Pour the mixture into a casserole dish and cover.
- Bake in a preheated oven for 20 minutes at 180C/350F.
- Remove the foil and continue cooking until the top turns golden brown.
10. Stuff your meat of choice and enjoy!
Cooking Time: 40 minutes
Number of Servings: 4
Culinary Tradition: Italian
