Apple And Chestnut Stuffing

Apple And Chestnut Stuffing
4 from 1 ratings
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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.   For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
6
servings
Ingredients
  • 1 cup fresh chestnuts, chopped
  • 2 tablespoon olive oil, divided
  • 2 links sausage (pork, chicken or turkey)
  • 3 tablespoon 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 cup stuffing mix
  • 3 tablespoon freshly chopped sage
  • 1 teaspoon bell seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • cooking spray
Directions
  1. Directions
  2. 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.
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