Classic Stuffing with Sausage and Chestnuts.

It doesn’t get yummier or easier than this.

Classic stuffing made the old fashioned way and with just 6 ingredients .

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Classic Stuffing with Sausage and Chestnuts.

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Old Fashioned Thanksgiving Stuffing 🦃

This simple yet oh so yummy stuffing recipe will be the highlight of your Thanksgiving dinner.

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Here’s everything you will need to make this family favorite stuffing!

Ingredients:

2 bags Pepperidge Farm Herb Seasoned Cubed Stuffing.

3 lb bag of yellow onions.

2 tubes of Jones All natural original pork sausage.

2 bags of Galil chestnuts (or any brand you prefer or of course you can roast your own)

1 lb of salted butter

10 cups of College Inn chicken broth (or any brand you like or of course homemade chicken stock)

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First empty both bags of cubed stuffing into a large mixing bowl. If you don’t have a bowl large enough to hold it all simply prepare in 2 batches.

Next sauté the onions in the pound of butter until golden brown.

In a separate pan fry up both tubes of Jones sausage. Crumble it as it cooks and let cool on paper towels when done to drain excess grease.

Chop up all the chestnuts.

However coarse or fine as you like. I usually chop half the chestnuts coarse and half fine.

Heat up the chicken broth.

Start adding everything except the chicken broth to your bowl of cubed stuffing.

It doesn’t matter if things aren’t hot. The only thing you definitely need hot is your chicken broth. The heat from the broth will help everything ‘mush’ together and dissolve the stuffing cubes.

Once all the ingredients are added in the bowl you can start adding the hot chicken broth. Keep adding the hot chicken broth and mixing everything together until you get the consistency that you like. You may not need all 10 cups of chicken broth but I always like to have enough.

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Now you’ll take your stuffing and place it all in a roasting pan. Cover tightly and pierce some venting holes in the tin foil. Place in refrigerator.

If you’re making this the same day you plan on serving it then skip putting it in the fridge and follow the directions below.

You’re pretty much done except for heating it up and getting it a little golden brown on top.

I always make this the day before Thanksgiving and then just have to heat it up before serving.

Thanksgiving morning I try to remember to take the stuffing out of the refrigerator about 1 hr before I need it to go in the oven.

Place in oven still covered with tinfoil for approximately 45 minutes at 350 degrees.

After 45 minutes remove tinfoil. Stir mixture around. Put back in oven uncovered for approximately 30 minutes or until golden brown on top. You can raise the temp of the oven to 400 degrees if you like it really nicely browned.