Name: Chestnut and Apple Stuffing
Cook time: 30 min
Ingredients: 1/2 tin chestnuts, 1/2 pound chestnut puree, or 1/2 pound fresh chestnuts, peeled; 3/4 pound pork sausage meat; 1/2 pound cored cooking apples, peeled and finely chopped; 1 egg, beaten; 1 pinch sage; Salt and pepper, to taste

Chestnut and Apple Stuffing

This easy-to-make stuffing recipes includes the classic pairing of pork and apples. Add even more flavor to your stuffing with fresh chestnuts or chestnut puree. This is the perfect stuffing for your Thanksgiving bird, and it's so good you'll want to repeat it for your Christmas spread.

Notes

Makes enough to stuff a 10 pound turkey. Also delicious rolled into one inch balls and baked for 30 minutes just before serving.

Why You'll Love This Recipe

1. The combination of pork and apples creates a deliciously savory and sweet flavor profile that will elevate your Thanksgiving meal to the next level.

2. The addition of chestnuts or chestnut puree adds a nutty and earthy undertone to the stuffing, making it a unique and flavorful dish that will impress your guests.

3. This stuffing recipe is easy to make, perfect for busy holiday cooking days when you want something tasty but not too complicated.

4. The flavors in this stuffing recipe are so versatile that you can easily adapt it to suit your taste preferences by adding your favorite herbs, spices, or other ingredients.

5. This stuffing is so delicious that you'll want to make it for all of your holiday meals, from Thanksgiving to Christmas and beyond. It's a crowd-pleaser that will have everyone asking for seconds.

Cooking Time30 min

Ingredients

1/2 tin chestnuts, 1/2 pound chestnut puree, or 1/2 pound fresh chestnuts, peeled
3/4 pound pork sausage meat
1/2 pound cored cooking apples, peeled and finely chopped
1 egg, beaten
1 pinch sage
Salt and pepper, to taste

Instructions

You will have to cook your chestnuts first. Pierce the outer skin and boil or steam for 20 minutes. The skins will then peel off reasonably easily.
Add peeled chestnuts to boiling water and cook until tender. (Those of you who are less adventurous might want to look for canned whole chestnuts or chestnut puree, usually imported from France.)
Mash chestnuts almost to a pulp (fresh chestnuts may need grinding or chopping in a processor).
Combine with the rest of the ingredients (except the egg) and mix thoroughly. Mix in the beaten egg to bind everything together.