I rarely make stuffing, but on Thanksgiving, just like the turkey, eating stuffing is basically an obligation. While I was pulling ingredients out of my fridge and freezer to make my sausage and chestnut stuffing, I noticed a package of dried figs. That is exactly what my stuffing needed…figs! This stuffing is extremely savory and has awesome flavor from the seared sausages and creamy chestnuts, but the figs give it that bite of sweet and pulls this dish together.
Chestnut, Fig and Sausage Stuffing
1 Pound (8 Cups) White Bread (preferably a day old), crust trimmed, cut into 1 inch cubes
1 Pound Roasted Packaged Chestnuts
1 Pound Jo-Burg Boerewors Traditional Sausage, cut on a bias into ½ inch pieces
1 Tbs. Olive Oil
2 Onions, finely chopped
2 Celery Stalks, small dice
2 Carrots, small dice
4 Garlic Cloves, minced
1/2 C. Dry White Wine
1/2 C. Vegetable or Chicken Stock
1/2 C. Dried Figs, sliced thin
1 Tbs. Dried Thyme
1 Tbs. Dried Sage
2 Tbs. Fresh Parsley, chopped
Salt and Pepper, to taste
2 Eggs, lightly beaten
Cut up the bread and put in bowl. Preheat oven to 350 degrees. In a large sauté pan over medium heat, sauté sausage until brown (7-10 minutes). No need to add oil because the heat will extract the natural fat from the sausages. Removes sausages and place in the bowl with the bread, keeping the fat from the sausages in the pan. Add the 1 Tbs. of oil to the pan. Sauté onions, carrots and celery until soft. 1 minute before the vegetable done, add the garlic. Remove the vegetable and pour them into the bread and sausage mixture.
Remove the pan from the stove and add the wine to the pan. Place the pan back on the stove and scrape up any brown bits from bottom. Cook over medium heat until wine is reduced by half. Add to bread mixture.
The sausages I used in this stuffing are JoBurg kosher sausages. They are made of pure beef and have an incredible flavor! Click here to buy them and be directed to their website!