Sausage Water Chestnut Dressing/Stuffing
Recipe: #2409
November 12, 2011
Categories: Comfort Food, Dinner, Lunch, Side Dishes, Fruit, Apple, Vegetables, Celery, Onions, British, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Christmas, Easter, Entertaining, July 4th, New Years, Regional Holiday, Thanksgiving, Winter, Oven Bake, Stove Top more
"Our favourite holiday stuffing for the turkey, either inside or in a casserole, great flavour and texture. A never fail recipe. (Cook time is for cooking in a casserole, 30 to 40 minutes depending on how dry you want it.)"
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (168.8 g)
- Calories 274.5
- Total Fat - 14.2 g
- Saturated Fat - 4.6 g
- Cholesterol - 34.4 mg
- Sodium - 266.9 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 1.9 g
- Sugars - 3.8 g
- Protein - 11.3 g
- Calcium - 140.2 mg
- Iron - 2.3 mg
- Vitamin C - 9.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat and spray with veggy oil a heavy large frypan. Scramble fry pork, onions, celery and garlic until onions are transparent. Set aside, do not drain.
Step 2
In a very large bowl, place bread crumbs, parsley and chives, if using. Mix well. Add water chestnuts with water, apple, salt and pepper. (I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.) Mix well. Add pork and onion mixture with juice from pan. Mix well. Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish. Refrigerate until ready to stuff turkey.
Step 3
Pack cavities firmly but not tight. Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time. If you prefer, do not fill cavities, cook all of the stuffing in a casserole, along with the bird.
Tips & Variations
No special items needed.
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