Mulled Wine Stuffing with Sausage and Chestnuts

Here's another special holiday family recipe from my mother that I had to make sure I learned how to make. This stuffing is possibly my favorite culinary aspect of the holiday season!

I love how the wine gives this stuffing acidity and a little bit of bitterness to cut through the richness of butter, sausage and bread. Most stuffings can be be a little stodgy and bland, and the use of the mulled wine brightens it up.

I've written about this stuffing on my slow cooker mulled wine recipe, as that is the ingredient that really makes this stuffing.You can add in dried fruit or nuts, or remove the meat entirely. It will still be acceptable to me. However, if you omit the mulled wine, it just won't taste right in my book. This is the only stuffing for me!

Now, the big trend for food photography for stuffing is giant pieces of bread that toast up nicely in the oven and make for a glorious picture, however I don't think that tastes as nice because everything doesn't have a chance to incorporate. If you prefer a drier stuffing, reduce the liquid to 1 cup each of broth and mulled wine. I like mine nice and mushy and don't really care if that's not as attractive to photograph. 

Mulled Wine Stuffing with Sausage and Chestnut

12 ounces of commercial stuffing mix, such as Mrs. Cubbison’s*

2/3 cup white onion, diced into 1/4” pieces

2/3 cup celery, diced into 1/4” pieces

2/3 cup carrots, diced into 1/4” pieces

1.5 cups turkey broth (or chicken broth)

1.5 cups mulled wine

12 ounces of cooked and peeled chestnuts, diced into ½” pieces

1 cup (2 sticks) unsalted butter

1 lbs country breakfast pork sausage

*Neat time saving tip: Trader Joe's and now other groceries have mirepoux containers with precut onions/carrots/celery, so you don't have to dice carrots, celery, and onions. Use two (roughly 12 ounce) containers if you choose to go this route.

Brown the sausage over medium heat in a large and deep skillet, making sure to crumble thoroughly with a spoon as it cooks. After the sausage is cooked through, add in the butter and stir until melted.

Add in the onions, celery, and carrots, and cook until the onions are translucent. Next, pour in the turkey broth and mulled wine and simmer for 3 minutes.

Sprinkle in the stuffing mix and chestnuts, folding the mixture carefully to evenly moisten the bread and combine all the ingredients. Serve hot! This can also be cooled down and refrigerated, then reheated in the oven or smoker to serve.

*Make your own by taking white bread or sourdough and cutting into small cubes (1/2” small), then toasting in the oven at 300 degrees for 8 minutes in a single layer on a foil covered baking sheet.

See Also:
Curried Persimmon Ham 
Salted Nut Bars
Turkey and Hominy Soup