New England Stuffing

My mom begged for this recipe after I served it for our “first” Thanksgiving dinner, being just married, and now it's a family favorite. This is the only recipe MY MOTHER asked me to have and for a proud cook, that's a big deal! I love it! It's different and yet comforting and familiar.


  • 1 pound hot Italian sausage, casings removed
  • 1/4 cup unsalted butter
  • 2 large onion, chopped
  • 2 cups chopped celery, with leaves
  • 1 (8 ounce) jar steamed or roasted chestnuts, chopped
  • 1/4 cup chopped parsley
  • 1 tablespoon poultry seasoning
  • 22 ounces oyster crackers, lightly crushed
  • 1 1/2 cups chicken stock
  • 1 egg


  1. In a medium skillet, cook sausage until cooked through, crumbling as you cook.
  2. Transfer to a bowl.
  3. Add butter to the skillet and melt over medium heat.
  4. Add onions and celery. Sauté until tender (8 minutes).
  5. Mix in chestnuts, parsley and 1 tablespoon poultry seasoning.
  6. Add to sausages and mix in crackers.
  7. Spoon in turkey.
  8. To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter.
  9. Cover and refrigerate.
  10. Bake at 350 degrees F for the last 40 minutes of the turkey's cooking time.

Posted by artsycook at Recipe Goldmine 11/12/2001 9:48 pm.