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Chestnut and Sausage Stuffing
Beau Macmillan and Al Roker show How to make sausage stuffing for Thanksgiving.November 11, 2016.
Nathan R. Congleton / TODAY
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(12 rated)

Chef Beau Macmillan uses brioche bread, breakfast sausage, chestnuts, and apples to add depth to his Thanksgiving stuffing.

Chef's tips: The stuffing may be placed inside the turkey or baked separately in a casserole. To do this, butter the casserole, place the stuffing in the dish, and cover with a buttered paper and at 350°F for 1 hour.

Make-ahead: The stuffing may be made in advance and kept refrigerated.


    • 1 pound ground pork sausage (preferably breakfast sausage)
    • 1/2 onion, finely chopped
    • 1/2 celery, finely chopped
    • 1 loaf unsliced brioche bread
    • 1/3 pound chestnuts (cooked pieces)
    • 1½ green apple, diced
    • 1 egg
    • 1/2 bunch parsley, finely chopped
    • 1/2 bunch thyme, finely chopped
    • 7 ounces turkey or chicken stock
    • 3 ounces sparkling cider
    • 1½ ounces sugar
    • 1½ ounces sweet butter
    • Salt and pepper to taste


Place the cubed bread onto a baking sheet and cook in a preheated oven at 300°F.

Sauté the sausage meat in a skillet until browned. Add the onion and celery and cook for about 5 minutes on a low flame.

Put the sausage meat into a bowl along with the cubed bread.

Melt the butter in a small skillet, add the sugar and sauté the apples for about 2 minutes, add the chestnuts and cook together for another 2 minutes.

Put the apples and chestnuts in the bowl with other ingredients. Add the turkey stock, cider, eggs and herbs. Mix together thoroughly.

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