This Apple and Chestnut Stuffing is really delicious. I made it to go with my apple spice pork tenderloin and the flavors were perfect together.
To make this a paleo recipe just omit the stuffing and add cubed sweet potatoes! I also Like to use my Olivia’s Croutons - traditional style stuffing! So yummy….
I used fresh chestnuts but you can purchase canned as well.
Note: I like to add a few dabs of butter on top of the stuffing mixture before baking!
- 1 Cup fresh chestnuts, chopped
- 2 Tablespoons olive oil, divided
- 2 links sausage (pork, chicken or turkey)
- 3 Tablespoons unsalted butter, divided
- 2 apples, cored and chopped
- 1 small yellow onion, finely chopped (1/2 cup)
- 1 celery stalk, chopped
- 1 Cup apple cider
- 2 Cups stuffing mix
- 3 Tablespoons freshly chopped sage
- 1 Teaspoon bell seasoning
- 1 Teaspoon sea salt
- 1/2 Teaspoon freshly ground black pepper
- Cooking spray
Take the fresh chestnuts and with a sharp paring knife cut an “X” for an incision through the shell. Add cold water to a sauce pan and add chestnuts and bring to a boil. Let it boil for 5 minutes. Remove from water and remove skin immediately. If you are not going to remove right away keep in hot water. Preheat oven to 350 degrees. In a large saute pan over medium heat. Add a little olive oil and sausages; cook until done (about 8 minutes). Let cool and chop. Wipe the pan and add 1 tablespoon butter over medium heat. Add chestnuts, apple, onion and celery. Saute for 7 minutes. Add chopped sausage and combine then add apple cider and 2 tablespoons of butter then remove from heat. In a large bowl add stuffing then add all other ingredients. Take your baking dish and coat with cooking spray or spread with butter or oil. Bake for 25-30 minutes.