Name: Chestnut, Fennel & Italian Sausage Stuffing
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: American
Ingredients: 1 tablespoon DeLallo Extra Virgin Olive Oil, plus more for greasing pan; 8 ounces pancetta, diced; 8 ounces ground sweet Italian sausage; 1/2 teaspoon ground cinnamon; 1 yellow onion, diced; 1 bulb fennel, cored & diced; DeLallo Sea Salt Grinder; Freshly ground black pepper; 1 apple, skinned & diced; 8 ounces chestnuts: roasted, peeled & diced; 2 1/2 teaspoons chopped fresh sage leaves; 2 1/2 cups low-sodium chicken broth; 1 loaf day-old Italian bread, cubed

Chestnut, Fennel & Italian Sausage Stuffing

Serve up a holiday classic with a new twist. We combine roasted chestnuts, sweet Italian sausage, pancetta, fresh fennel and a sweet dice of apples for a colorful, flavorful dish—perfect for presenting alongside oven-roasted turkey or chicken. As with all stuffing, it's best cooked inside your turkey or chicken to keep it moist and flavorful.

Ingredients

1 tablespoon DeLallo Extra Virgin Olive Oil, plus more for greasing pan

8 ounces pancetta, diced

8 ounces ground sweet Italian sausage

1/2 teaspoon ground cinnamon

1 yellow onion, diced

1 bulb fennel, cored & diced

DeLallo Sea Salt Grinder

Freshly ground black pepper

1 apple, skinned & diced

8 ounces chestnuts: roasted, peeled & diced

2 1/2 teaspoons chopped fresh sage leaves

2 1/2 cups low-sodium chicken broth

1 loaf day-old Italian bread, cubed

Directions

Preheat oven to 375˚F.

Coat a glass, oven-safe (8-inch by 8-inch) baking dish with olive oil.

In a large saucepan on a medium setting, heat one tablespoon olive oil. Once hot, add pancetta and cook until crisp, about 5 minutes. Remove and set aside on a paper-towel-lined plate. Add sausage to the pan. Heat until browned and cooked through, about 10 minutes. Set aside with pancetta on paper-towel-lined plate.

Turn up the heat to medium-high and add cinnamon to pan drippings. Add the onion, fennel, salt and pepper, sautéing until softened, about 10 minutes. Mix in the apples, chestnuts and sage, and cook together for about 1 minutes. Stir in broth and heat until simmering.

Combine mixture with bread in large mixing bowl. Add reserved pancetta and sausage. Mix well to incorporate. Distribute stuffing evenly in baking dish and heat until bread begins to brown, about 25 minutes.