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Raffy's Turkey Sausage and Chestnut Stuffing Recipe

Raffy's Turkey Sausage and Chestnut Stuffing

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Holiday Side Dishes

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (95)

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Average Rating:

Total Reviews: 95

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  • on December 21, 2011

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    This recipe has become a holiday tradition in our family. We love it ! It turns out moist, flavorful & delicious everytime ! Thanks for sharing this awesome recipe Giada !

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  • on November 24, 2011

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    This is absolutely delicious,just made this for the first time,and will be making this again for sure.However i did make one small change didnt have chestnuts so i used walnuts instead,this is sooo yummy!!!!!!

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  • on November 23, 2011

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    i wish she would come out whit a recipe book of her self....she is the boom diggy! the stuffing i make all the time.i even put it in my chicken.

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  • on November 23, 2011

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    This is an absolutely delicious recipe! I have made this three Thanksgivings in a row and my family goes crazy for it. It is by far the most moist and flavorful stuffing I have ever tasted! We are vegetarians so I substitute Morningstar Farms sausage style crumbles and vegetable stock in place of the chicken...amazing! I wish I could give it ten stars.

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  • on November 22, 2011

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    Just made this ahead for thanksgiving and I just popped it in the oven. It is so good and it's not even finished baking yet! Only thing I couldn't find chestnut, after two supermarket visits I gave up and I didn't feel like going up the block to get it from the steet vendor in the cold icy rain, I just used pecans.

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  • on November 22, 2011

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    Thoroughly delicious. Used an Italian sausage from Fresh Market that had onions and green peppers. I roasted my own chestnuts since I could not find them in a jar. That felt very holidayish specially for a Miamian. I did add more than a pinch of red pepper flakes. Followed the recipe otherwise and as soon as it was out of the oven my husband was picking at it and asking if he could have a plate. Made this ahead this evening and only baked for half the time and will bake fully on Thursday. The combination of tastes is awesome and the colors and texture very pleasing. .

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  • on November 14, 2011

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    This is the stuffing I make every Thanksgiving! What a crowd pleaser. Looking forward to making it again this year. YUM!

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  • on November 07, 2011

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    There are ~4266 Calories in the entire dish, depending on what brands you use, if you follow the recipe exactly, using cornbread. So that means there are between 1067 (4 servings - 711 (6 servingsper serving. This the best stuffing I have ever had. My grandmas famous stuffing does not come close to this, and she knows it. I personally have only used the Johnsonville Sweet Italian Sausage, so you will have to add more calories if you do that (726 per dish-- 181 (4 servings - 121 (6 servings. 1248 Calories each if serving 4, for the way I make it with Johnsonville Sweet Italian. Its worth every bite! But I only indulge in this once a year-- Thats what Thanksgiving is for! HAPPY THANKSGIVING, EVERYONE!

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  • on September 26, 2011

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    Yes, quite a few items go into Giada's Aunt Raffy's recipe.Change it? I would Never. Raffy should be a regular on F.N. A delight every Time she is on Giada's shows.This may be a bit overload on Thanksgiving.Suggest trying it prior to make any adjustments You desire. A Turkey Bowl of Goodness~All I could ever Desire in a stuffing/dressing.Definetly a Staple for me. I prefer the "sides" to begin with and this is what Raffy gave me.Enjoy.Crunchy.Oh,so Tasty.More than 5 Stars.Raffy,where is Your Cookery book?

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  • on September 03, 2011

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    I made this last Thanksgiving and it was THE HIT of Thanksgiving. Multiple people told me it was the absolute best stuffing they had ever consumed. The host made a stuffing too... it was left in the pan at the end. It's that good. Oh, and I can't eat gluten, so I made one w/ regular bread and the other with gluten-free bread and they were equally as amazing. No one knew the difference. So for you celiacs out there - go for it!

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