Good Morning America Recipes

Mario Batali's Merguez, Cornbread, and Chestnut Stuffing

Skip the Boxed Stuff

PHOTO: Mario Batalis merguez and chestnut stuffing is shown here.
Difficulty: Easy
Cook Time: min

For more great recipes visit The Chew's site.


  • 4 tablespoons extra virgin olive oil
  • 1 pound merguez, removed from casings
  • 1 large onion, diced
  • 5 stalks celery, diced
  • 1 cup chestnuts, roughly chopped
  • 1 cup apples, peeled and diced
  • 4 cups cornbread, toasted, cubed
  • 2 1/2 cups chicken broth
  • 1/2 cup melted butter
  • Cooking Directions

    In a large skillet over medium heat, heat oil, then crumble merguez into pan and cook 4 minutes. Add onion, celery, chestnuts and apples and cook, stirring occasionally, until sausage is cooked through. In a large bowl, place cubed cornbread. Add sausage mixture. Sprinkle with sage. Pour broth and butter over the top and toss to combine. Spoon mixture into a 9x13 inch baking dish and cover. Bake at 350F for 45 minutes.

    Recipe courtesy The Chew.

    Recipe Summary

    Main Ingredients: cornbread, chicken broth, olive oil, merguez

    Course: Side Dish

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