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Chestnut Stuffing

User Rating 5 Star Rating (2 Reviews)

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Stuffing containing chopped chestnuts
Dorling Kindersley/Dorling Kindersley/Getty Images
This traditional Chestnut Stuffing recipe, using fresh chestnuts, is very delicious and rich.

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 16

Ingredients:

  • 2 cups whole chestnuts
  • 1 cup butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. dried marjoram leaves
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. poultry seasoning
  • 1 pound white bread, cubed and dried overnight
  • 1 pound whole wheat bread, cubed and dried overnight
  • 3 eggs
  • 1/3 cup milk

Preparation:

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife.

Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn't as authentic! I buy peeled and roasted chestnuts from Girolami Farms. It's your choice.)

Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, garlic, salt, pepper, marjoram, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned.

User Reviews

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 5 out of 5
Chestnut Stuffing, Guest loveyankees

This is the only kind of stuffing I ever make. I always slit the chestnuts and roast them for about 15 minutes at 450, cool then peel before I boil them. My entire family LOVES it.

8 out of 9 people found this helpful.

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