Chestnut Stuffing Recipe

Name: Chestnut Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fresh chestnuts; 8 cups coarse fresh breadcrumbs, from crusty bread; 4 cups diced cornbread; 1 cup (2 sticks) unsalted butter, plus more for baking dish; 2 celery ribs, chopped; 1 extra-large yellow onion, chopped; 1 turkey liver, cleaned and finely chopped; 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought; 1/2 cup fresh flat-leaf parsley leaves, chopped; 1/4 cup fresh sage leaves, chopped; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten

Servings: persons

1 pound fresh chestnuts
8 cups coarse fresh breadcrumbs, from crusty bread
4 cups diced cornbread
1 cup (2 sticks) unsalted butter, plus more for baking dish
2 celery ribs, chopped
1 extra-large yellow onion, chopped
1 turkey liver, cleaned and finely chopped
1 cup chicken or turkey stock, preferably homemade or low-sodium store bought
1/2 cup fresh flat-leaf parsley leaves, chopped
1/4 cup fresh sage leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

1
Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces.
2
But your house will not smell as good.
3
Preheat the oven to 450 degrees F.
4
Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan.
5
Roast for 10 minutes; the shells should peel back where cut.
6
Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm.
7
Chop coarsely.
8
Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes.
9
Put in a large bowl with the chestnuts and cornbread.
10
In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes.
11
Add to the bowl with the chestnuts.
12
Stir in the chicken stock, parsley, sage, salt, pepper and eggs.
13
Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes.
14
Uncover and bake until browned, about 30 minutes.

1571

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fresh chestnuts, 8 cups coarse fresh breadcrumbs, from crusty bread, 4 cups diced cornbread, 1 cup (2 sticks) unsalted butter, plus more for baking dish, and more.

Yes, Chestnut Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chestnut Stuffing

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