How many servings does this recipe make?

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

What ingredients do I need for Vermont Stuffing for Fowl?

You need 11 ingredients. The key ingredients include: 1 lb ground sausage, 1 onion, peeled and chopped, 1 ½ cups breadcrumbs (coarse), 1 cup chestnuts, cooked and chopped, and more.

Is Vermont Stuffing for Fowl suitable as meat & poultry?

Yes, Vermont Stuffing for Fowl falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Vermont Stuffing for Fowl?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vermont Stuffing for Fowl Recipe

Name: Vermont Stuffing for Fowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground sausage; 1 onion, peeled and chopped; 1 ½ cups breadcrumbs (coarse); 1 cup chestnuts, cooked and chopped; 1 stalk celery, chopped; 1 tablespoon parsley, minced; ½ teaspoon salt; ¼ teaspoon pepper; 2 teaspoons poultry seasoning or 2 teaspoons sage; 1 egg, well beaten; 2 tablespoons sherry wine

Try this homemade Vermont Stuffing for Fowl recipe the whole family will love. Made with ground sausage, onion, breadcrumbs and chestnuts. Easy step-by-…

This Vermont Stuffing for Fowl relies on simple, everyday ingredients such as ground sausage, onion, peeled and chopped, breadcrumbs (coarse) and stalk celery, chopped. It comes together quickly and makes 4 servings, at about 185 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

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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Vermont Stuffing for Fowl

Tips for the best results

Variations & substitutions

My Personal Notes

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