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Chestnut and Sausage Stuffing

Beau Macmillan and Al Roker show How to make sausage stuffing for Thanksgiving.November 11, 2016.
Beau Macmillan and Al Roker show How to make sausage stuffing for Thanksgiving. November 11, 2016.Nathan R. Congleton / TODAY

Chef notes

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)
  • 1 ½ 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
  • ounces sugar
  • 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.