American · Side · Medium
Chestnut Stuffing
Buttery bread, sweet roasted chestnuts, celery, and sage, crisped at the edges and soft in the middle. An old fashioned stuffing that tastes like the holidays at Grandma's house.
The whole recipe in 60 seconds
Chestnut Stuffing, in 5 ideas
- Buy jarred or vacuum packed roasted chestnuts to skip the peeling entirely.
- A diced apple stirred in adds a little sweetness that suits the chestnuts.
- Bake it in a muffin tin for individual crispy edged portions everyone fights over.
- For a vegetarian table, vegetable broth and an extra knob of butter do the job.
- Leftover stuffing pressed into a waffle iron is a genuinely great breakfast.
What you need
Ingredients
- 10 cups cubed day old white or sourdough bread
- 1/2 cup butter
- 1 large onion, finely diced
- 3 stalks celery, finely diced
- 2 cups roasted chestnuts, peeled and coarsely chopped
- 2 tbsp fresh sage, chopped
- 1 tsp fresh thyme leaves
- 2 eggs, beaten
- 1 3/4 cups turkey or chicken broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
How to make it
Directions
- Heat the oven to 350°F. Spread the bread cubes on a baking sheet and toast for 10 minutes until dry and lightly golden.
- Melt the butter in a large skillet over medium heat. Cook the onion and celery until soft and sweet, about 8 minutes.
- Stir in the chestnuts, sage, and thyme and cook 2 minutes more.
- Tip the bread into a large bowl. Add the skillet mixture, the beaten eggs, salt, and pepper.
- Pour the broth over a little at a time, tossing gently, until the bread is moist but not soggy.
- Spoon into a buttered baking dish, cover with foil, and bake 30 minutes.
- Uncover and bake 12 to 15 minutes more, until the top is crisp and golden at the edges.
If you do roast fresh chestnuts, score an X in each shell before roasting and peel them while warm. Cold chestnut shells cling and will test your patience.