Chestnut, Italian Sausage & Sage Stuffing Recipe by Carmel Hall

Stuffing has to be on the top of my favorite sides. My Mom has always made the best stuffing I have ever eaten, and it was always the side that was piled high and deep. I decided to play around with a stuffing of my own, using a flavor that is sung about and roasted; Chestnuts. I picked up my appreciation for the flavour when I did my work experience last year in Italy. It was everywhere, sweet and savoury. It’s such a seasonal treat, and your dinner guests will be wowed!

Serves about 7-8


– 1 and about a half cups butter
– 2 tablespoons seaweed oil (I LOVE this Wild Atlantic product)
– 1 large white onion, roughly chopped
– 3 garlic cloves, diced
– 3 stalks celery, sliced about half an inch
– 1/4 cup sage, chopped
– 2 large sourdough loaves, pulse these 2 into breadcrumbs, and it should make about 9 cups of breadcrumbs
– 1 pound Italian sausage (remove casings) roughly sliced and chopped
– 1/2 chestnuts, roasted
– 2 large eggs
– 3 cups hot stock
– Salt and pepper

1. To roast the chestnuts: Preheat oven to 200C. Using a small knife cut an X into the skin of each chestnut. Line a baking tray with parchment paper or foil, and bake chestnuts for 30 minutes, or until skins open. You can then peel the skin off the chestnut.
2. While the chestnuts are roasting, prep all your other other ingredients, pulse your loaves of bread into crumbs, chop, dice etc. Preheat oven to 175C. Put bread crumbs in a big mixing bowl. Have a deep baking dish set to the side.
3. Heat 1 cup of the butter, set aside the other half, and a drop of oil in a sauce pan. Saute onions and garlic, season with salt and pepper, until soft and just golden brown. then add the chopped celery until just soft, remove and put in the mixing bowl with the bread.
4. In that same saucepan, cook off sausages until brown. When they are brown, should take about 8-9 minutes, add the sausage to the mixing bowl.
5. Melt that extra half cup of butter, add to breadcrumb mixture. Whisk the eggs, and pour over the breadcrumb mixture. Then add the stock. Season well with salt and pepper. Give the breadcrumb mixture a really good mix. 6. Pour into a deep baking, cover with foil, and baking for 30 minutes. After 30 minutes, uncover, and bake for another 20. Let the stuffing sit for 10 minutes before serving, and dig in!


IMG_2879Carmel Hall

It’s fairly appropriate that with the name Carmel, I have a strong interest in food!

I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.

I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.

My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!

[su_button url=”” target=”blank” style=”flat” background=”#1d8cd7″

You may also like...