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5.0 from 6 votes

Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8 servings
Calories: 287 kcal
Course: Others
Cuisine: American

Ingredients

  • 4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage chopped
  • 1 pound day-old white bread ~10 cups, cut into ½ inch cubes
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh thyme chopped
  • 2 large eggs beaten
  • 2 ½ cups vegetable stock or chicken or turkey stock would also work
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 ½ cups cooked chestnuts* roughly chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Coat a 9x13-inch casserole dish with softened butter.
  2. Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
  3. Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
  4. Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
  5. Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
  6. Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
  7. Using a spatula, gently fold in the chestnuts.
  8. Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

  • This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
  • Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
  • You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can
  • boil chestnuts
  • ,
  • roast them in the oven
  • , or even
  • roast them in an open fire
  • following our recipes. 
  • If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
  • Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 - 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
  • Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
  • Reheat in a preheated 325-degree oven for 7 - 10 minutes or until warmed through.
  • Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
  • Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
  • Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes. 
  • Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
  • Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 - 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
  • Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
  • Reheat: Reheat in a preheated 325-degree oven for 7 - 10 minutes or until warmed through.
  • Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 56mg (19%) Sodium 874mg (36%) Potassium 261mg (7%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 530IU (11%) Vitamin C 15mg (17%) Calcium 154mg (15%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 56mg 19%
Sodium 874mg 36%
Potassium 261mg 6%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 530IU 11%
Vitamin C 15mg 17%
Calcium 154mg 15%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.