Jules' Stuffing

Makes 10
Prep 15 m
Bake 20 - 70 m
Cook 22 m



  1. 1 of 8 Heat oven to 350 degrees F.
  2. 2 of 8 If using fresh chestnuts, make large X in flat side of each chestnut with small knife. Place chestnuts on baking sheet. (Omit baking and peeling if using canned chestnuts.)
  3. 3 of 8 Bake in 350 degree F oven for 20 to 25 minutes or until shell curls back. Let cool. Peel off shell and dark membrane. Coarsely chop fresh or canned chestnuts. Place in large bowl.
  4. 4 of 8 Cook bacon and onion in large nonstick skillet over medium heat for 6 minutes. Add mushrooms; cook for 6 minutes or until mushrooms are tender. Add to chestnuts.
  5. 5 of 8 Cook sausage in same skillet, breaking up with wooden spoon, until cooked through, about 10 minutes. Remove meat with slotted spoon to chestnut mixture.
  6. 6 of 8 Add bread cubes to chestnut mixture. Mix in broth, cognac, thyme, sage, rosemary and nutmeg.
  7. 7 of 8 Spoon stuffing into 13 x 9 x 2-inch baking dish that has been coated with nonstick cooking spray. Cover dish with foil. Refrigerate until ready to use. (Or use to stuff 12- to 15-pound turkey and bake; do not stuff in advance. Roast turkey according to package directions)
  8. 8 of 8 To bake, let stand at room temperature 1 hour. Heat oven to 350 degrees F. Bake in 350 degree F oven for 45 minutes. Remove foil and bake another 25 minutes or until browned on top. Makes 10 servings.
Nutrition Information for Jules' Stuffing
Servings Per Recipe: 10
Per Serving: 10 g pro., 23 mg chol., 633 mg sodium, 35 g carb., 280 kcal cal., 10 g Fat, total