New England Stuffing

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.

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.


  • 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. Transfer to a bowl.
  2. Add butter to the skillet and melt over medium heat. Add onions and celery. Sauté until tender (8 minutes).
  3. Mix in chestnuts, parsley and 1 tablespoon poultry seasoning. Add to sausages and mix in crackers. Spoon into turkey.
  4. To remaining stuffing, mix in chicken stock, egg and 2 tablespoons melted butter. Cover and refrigerate.
  5. 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.

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