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Raffy's Turkey Sausage and Chestnut Stuffing Recipe

Raffy's Turkey Sausage and Chestnut Stuffing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (107)

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Average Rating:

Total Reviews: 107

Showing 51-60 of 107

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  • on December 06, 2008

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    I have been doing this stuffing for the past 4 Thanksgivings and it is always a hit. I substituted turkey sausage for pork sausage, jar chesnut for regular chestnut, and while baking I added some of the turkey juice. It is excellent and I highly recommend it!

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  • on November 30, 2008

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    I used Italian sweet sausage and roasted my own fresh chestnuts, but those were the only changes. I thought it was an improvement over my old sausage and chestnut stuffing - the cranberries and parm were great additions and gave it a whole new taste.

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  • on November 26, 2008

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    OMG! Last year I made this stuffing and it turned out amazing! Just a bit of modifications:

    No Turkey sausage (that's just a preference.... Here is the really good part:

    Add Goat Cheese... It really adds a layer of flavor that can't be beat with the apples and cranberries... It's amazing! Most grocery stores carry it now (Chavrie, the pyramid shaped one with the happy cow is the one use! ;

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  • on November 26, 2008

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    really good instead of chestnuts i used water chestnuts turned out great

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  • on November 25, 2008

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    The recipe is simple and delicious.
    This stuffing is the best part about thanksgiving. Everyone in my family's looking forward to it.

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  • on November 14, 2008

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    All I can say is besides switching up to Italian sausage and roasted walnuts, it's the ultimate holiday dish for our household.

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  • on October 15, 2008

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    I'm going to try this recipe again with a few changes. The turkey Italian sausage was way too dry and too bland, so next time I'll try it either with pork Italian sausage or a fattier turkey sausage. The chestnuts added nothing to this dish -- they got lost in all the other ingredients and at $12 for a 10 oz. jar, it just wasn't worth the price. I think walnuts would be a good substitution. Because the turkey was so dry, I had to add close to 3 cups of chicken stock to adequately moisten the stuffing. Next time, I'm going to decrease the amount of sausage, increase the amount of cornbread, add a little more salt, and then adjust the chicken stock accordingly. This would be a great side dish with pork chops or a pork roast.

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  • on December 26, 2007

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    I've never really had cooked apples before and wasn't sure how this was going to taste but it is awesome. It's more of a sweet stuffing but it's worth it. It's like a party in your mouth! Only thing however, I wasn't able to find smoked chestnuts so that was opted out but it tastes just as great without it!! And instead of using a half of cornbread, I used the whole thing. You guys should really try this. I'm definitely making this again!!

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  • on December 26, 2007

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    This recipe was rated "easy" but should probably be "medium" difficulty. I suppose you could buy the loaf of cornbread. In my case I had to steam the chestnuts since no jarred ones were available (peeling chestnuts is a pain.

    As far as taste, the finished product was very good - more like a meal than a side dish with the sausage in it.

    This is a recipe will be fun to tinker with. I can easily see cutting way back on the sausage and perhaps adding some pineapple to make the dish lighter/less rich. Either way though I'd definitely recommend giving this one a whirl if you're looking at it.

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  • on November 22, 2007

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    No one at our table cared for this at all. Had a sour taste.TOO many cranberries. Will stick to traditional stuffing. Gave it 2 stars only because it was easy to prepare. Sorry Giada!!! I ENJOY your show.

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