Sausage Water Chestnut Dressing/Stuffing Recipe

Name: Sausage Water Chestnut Dressing/Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground lean pork; 1 large Spanish onions or 1 large walla walla onion, medium chopped; 1 cup celery, chopped with leaves; 1 clove garlic, smashed; vegetable oil cooking spray; 10 -½ cups dried, cubed sourdough bread or 10 -½ cups dried, cubed French bread, rolled and crushed to medium crumbs; ½ cup parsley, chopped; ¼ cup chives (optional); 2 (10 ounce) cans sliced water chestnuts, undrained; 1 granny smith apple, peeled,cored and chopped; salt and pepper; poultry seasoning

Servings: persons

1 lb ground lean pork
1 large Spanish onions or 1 large walla walla onion, medium chopped
1 cup celery, chopped with leaves
1 clove garlic, smashed
vegetable oil cooking spray
10 -½ cups dried, cubed sourdough bread or 10 -½ cups dried, cubed French bread, rolled and crushed to medium crumbs
½ cup parsley, chopped
¼ cup chives (optional)
2 (10 ounce) cans sliced water chestnuts, undrained
1 granny smith apple, peeled,cored and chopped
salt and pepper
poultry seasoning

1
Heat and spray with veggy oil a heavy large frypan.
2
scramble fry pork, onions, celery and garlic until onions are transparent.
3
Set aside, do not drain.
4
In a very large bowl, place bread crumbs, parsley and chives, if using.
5
Mix well.
6
Add water chestnuts with water, apple, salt and pepper.
7
(I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
8
Mix well.
9
Add pork and onion mixture with juice from pan.
10
Mix well.
11
Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
12
Refrigerate until ready to stuff turkey.
13
Pack cavities firmly but not tight.
14
Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground lean pork, 1 large Spanish onions or 1 large walla walla onion, medium chopped, 1 cup celery, chopped with leaves, 1 clove garlic, smashed, and more.

Yes, Sausage Water Chestnut Dressing/Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sausage Water Chestnut Dressing/Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions