Chuck Williams’ Sausage Meat Stuffing
This traditional stuffing for the Thanksgiving turkey is well worth a little extra effort
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
100
MINUTES
Ingredients
450g loaf French bread (with crust)
25g butter
1 medium onion, chopped
2 stalks of celery, finely chopped
225g fresh pork sausage meat
110g minced beef (optional)
450-775ml milk or chicken stock
450g fresh chestnuts, peeled, roasted, and chopped or 1 x 560g tin unsweetened chestnuts
2 ½ tbsp chopped fresh parsley
¾ tbsp chopped fresh thyme
¾ tbsp chopped fresh
Sage
Salt and freshly ground black pepper
Method
Tear the bread into small chunks, and spread on a baking sheet to dry overnight.
Preheat the oven to 190°C/Gas Mark 5 and generously grease a baking dish.
Heat the butter in a saucepan and sauté the onion and celery over a medium heat until transparent, roughly about 2 minutes.
Remove with a spoon, place into a bowl and reserve.
In the same pan, cook the sausage and minced beef, stirring until finely crumbled and cooked through, about 10 minutes.
Soak the bread in as much milk as it will absorb.
Add the onion and celery, the meat mixture, the chestnuts, and the fresh herbs. Season with salt and pepper and mix well.
Put the stuffing in a well-buttered baking dish and bake for 1-1 ½ hours, or until nicely browned (or stuff it directly into a turkey just before placing the turkey in the oven).
