United Chestnuts Test Kitchen

This Chestnut & Sausage Stuffing is our newest United Chestnuts Test Kitchen recipe. It blends homemade rustic cornbread, buttery orchard chestnuts, aromatic sage, and a touch of sausage for richness. We used parboiled, frozen chestnuts from our orchard, which deliver a creamy, flavorful texture perfect for holiday dishes.

You’ll see this baked in one of my favorite pieces of cookware — a beautiful cast-iron casserole from Le Creuset. Their enamel-coated cast iron gives the stuffing even browning, holds heat beautifully, and looks stunning on the holiday table. Their cookware is as dependable as it is beautiful, and it elevates every Test Kitchen photo.

🥘 UC Cornbread (for Stuffing)

I made the cornbread the day before. Crumbled it up and let sit overnight. We enjoy this all the time with chili, bean soup and just about anything.

Ingredients

• 2 cups white or yellow cornmeal
• 1.5 cups buttermilk
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons oil (heated in cast iron)

Instructions

1. Heat oven to 450°F.
2. Warm oil in a cast-iron skillet until shimmering.
3. Combine cornmeal, baking soda, and salt.
4. Add buttermilk and egg; stir gently.
5. Pour hot oil into batter, stir, and return to the hot skillet.
6. Bake 18–20 minutes until golden with crisp edges.
7. Cool completely, crumble, and dry overnight
   (or dry at 250°F for 25 minutes).

🌰 Chestnut Prep

“I used parboiled frozen chestnuts from our orchard.”

Steps

• Thaw briefly
• Simmer 5–8 minutes until tender
• Rough-chop into uneven pieces

This mix of textures is what makes the stuffing special.

🍽️ Chestnut & Sausage Stuffing Recipe

Ingredients (8–10 servings)

• 6 cups dried cornbread chunks
• 1.5–2 cups parboiled orchard chestnuts, rough-chopped
• 3–4 oz mild breakfast sausage
• 1 large leek, sliced
• 3 ribs celery, diced
• 1 small sweet onion, diced
• 1 small apple, diced
• 2 tbsp fresh sage
• 1 tbsp fresh thyme
• ½ cup butter
• 1 cup chicken or turkey stock
• ½ cup apple cider
• Salt & pepper

Instructions

1. Sauté aromatics: Cook leeks, onion, and celery in butter for 8–10 minutes. Add sage, thyme, and apple.
2. Brown sausage: Cook 3–4 oz sausage until lightly browned.
3. Combine: Mix cornbread, chestnuts, aromatics, and sausage in a large bowl.
4. Moisten: Add stock and cider slowly until stuffing is moist but not soggy.
5. Bake:
   • 25 minutes at 350°F, covered
   • 15 minutes uncovered for a golden top
   • Note: Make ahead and refrigerate. Bake while your turkey rests.

🌰 Test Kitchen Notes

• Unsweet cornbread keeps the flavors savory and balanced.
• Chestnuts add richness without heaviness.
• Apple cider brightens and moistens the mixture.
• A touch of sausage deepens the flavor without overpowering the chestnuts.
• Le Creuset cast iron gives the stuffing a beautiful even bake and gorgeous presentation.

• Why We Started The United Chestnuts Test Kitchen
• How To Cook With Chestnuts: Chestnut and Sausage Ragù: A Bold, Flavor-Forward Pasta
• How To Cook With Chestnuts: Creamy Chestnut & Squash Soup
• How to Cook With Chestnuts: Ginger-Shrimp Stir-Fry with Chestnuts, Mushrooms & Sriracha Glaze
• Contact Us

Melanie Jones, Chestnut Chef, in the United Chestnuts Test Kitchen.

Working to help America see chestnuts differently.