Turkey, mashed potatoes, and pie are great and all, but Thanksgiving is never complete without stuffing.
My favorite thing about Thanksgiving dinner used to be pie. Then a few years ago, I decided to make homemade stuffing — I will never go back to the boxed stuff. Each year, I have made the same stuffing, changing it up a little each year to find perfection.
This stuffing is what I look forward to each year, more than turkey, more than pie.
The fresh and savory herbs are what makes this stuffing truly make you want to “stuff” your face. This recipe is for two pans full, which is perfect for Thanksgiving.
The blend of fresh rosemary, sage, and thyme all in one dish is purrrrrfection.
If there is one corner I beg you not to take on this recipe, it would be to not use dried herbs. Use only fresh herbs. Yes, it makes the recipe cost more and takes a little bit longer to prepare, but there to something soothing about plucking off the leaves of the thyme. The fresh herbs will also be worth all the compliments you will get.
This year, I was asked in advance if I would be making my stuffing again, and this year, even the stuffing haters were going back for seconds.
I must still be recovering from Thanksgiving or I am still in weekend mode, because today I woke up late for the gym, forgot my makeup, my towel to shower, and then I realized I forgot my bra.
It must be Monday.
My commute is about 30-40 minutes every day one way, so I wake up bright and early to drive to the gym by my work, in effort to avoid the Salt Lake City traffic. Driving back home to grab the things I forgot just wasn’t an option. So, I went to work in my sweaty workout clothes, bare face, and felt grateful I sit behind a computer all day.
The day started out rough, but it ended up being a great Monday at work. I am not sure how you could have a bad Monday after Thanksgiving. My heart is so full of gratitude for life! I am looking forward to a productive week and a fabulous holiday season.
- 16 oz Italian sausage
- 1 onion, diced
- 1 cup celery, diced
- 8 oz mushrooms, sliced
- 2 tbsp. minced garlic (2 cloves)
- 1 tbsp. fresh thyme, chopped
- 1 tbsp. fresh sage, chopped
- 2 tbsp. fresh rosemary
- 1 tbsp. olive oil
- salt and pepper to taste
- ½ cup white wine
- 2 cups chicken stock
- 1½ cup chestnuts, roasted and quartered
- 2 Italian bread loaves cut into ¾ cubes, day old
- Preheat oven to 400 F degrees.
- Heat olive oil in pan over medium heat.
- Cook the sausage 8-10 minutes, until no longer pink. As it cooks, break or separate the meat.
- Add garlic, onion, and celery. Saute until tender, about 5 minutes.
- Heat the oil in a pan over medium heat.
- Add the mushrooms, rosemary, thyme, sage, salt and pepper and saute until everything is tender and just starting to brown, about 10-12 minutes.
- While mushrooms, rosemary, thyme, and sage are cooking, lightly toss chestnuts in olive oil and place on baking sheet. Sprinkle with sea salt and pepper; roast at 400 degrees for 10-15 minutes.
- Add the wine, simmer until most of the liquid has evaporated, 5-10 minutes.
- Cut bread into cubes while wine is simmering.
- Mix the sausage, vegetables, chestnuts and bread in a large bowl and mix in the stock until all of the bread is moist, but not soggy.
- Pour the mixture into two greased baking dishes and cover with foil.
- Bake at 350F degrees for 20 minutes.
- Remove the foil and continue cooking for about 10 minutes, until it looks golden brown.
The post Italian Sausage, Mushroom, & Roasted Chestnut Stuffing appeared first on For The Love of Basil.
