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Chestnut stuffing recipe

Chestnut stuffing recipe

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  • Recipes
  • Dish type
  • Side dish
  • Stuffing
  • Chestnut stuffing

Moist, flavourful chestnut stuffing for turkey. This recipe is a Christmas family tradition in our house!

99 people made this

IngredientsServes: 16

  • 285g chestnuts
  • 325g butter or margarine
  • 75g chopped onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons poultry seasoning
  • 2 (500g) loaves day-old bread, cubed
  • 3 eggs
  • 4 tablespoons milk

MethodPrep:30min ›Cook:45min ›Ready in:1hr15min

  1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan with enough water to cover, and bring to the boil. Cook 25 minutes, or until tender. Drain, peel and chop.
  2. Preheat oven to 180 C / Gas 4.
  3. Melt butter or margarine in a medium saucepan over medium heat. Stir in chestnuts, onion, salt, pepper and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
  4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture.
  5. Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned.

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Reviews & ratingsAverage global rating:(47)

Reviews in English (34)

Hi everyone, this is a wonderful recipe but it defiantly needs adjusting. I used 1 loaf NOT two! 1/2 cup of milk, and 4 eggs. it tastes amazing with the alterations. Without it it tastes way too dry!-25 Nov 2015

I made this as the first person did but I made mine with gluten free bread and it turn out very good-05 Nov 2016


My husband and I had all my family to our house for Thanksgiving this year. It was the first timeI had ever cooked an entire turkey with dressing and gravy. So this was a big deal. Everything had to be perfect. I came across this recipe and thought I'd try it out. IT WAS AWESOME!! It was very easy and didn't take a long time to prepare. The chestnuts really add a nice flavor texture to the stuffing. And it goes GREAT with gravy. We will be adding this to our repetoire of family recipes to be used on Thanksgivings and Christmas' in our homes from here on out. Thank you for sharing!Sincerely,Paige Cassidy-04 Dec 2003

Chestnut stuffing recipe - Recipes


  • 1 tbsp olive oil, plus extra for greasing
  • 2 red onions, peeled and chopped
  • 3 garlic cloves, peeled and chopped
  • 300g chestnut mushrooms, sliced
  • Few thyme sprigs, leaves picked
  • Few oregano sprigs, leaves picked
  • 4 sage leaves
  • Small handful fresh parsley, any tough stalks removed
  • 180g cooked chestnuts
  • 100g (about 2 slices) bread, such as sourdough or wholemeal, torn into pieces
  • Sea salt and freshly ground black pepper

Cooking instructions

  1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Grease an ovenproof dish or small roasting tray with oil.
  2. Heat the oil in a large frying pan. Add the onions, garlic and mushrooms and cook over a medium heat for 5-10 minutes, or until the vegetables are soft and any excess liquid has evaporated. Transfer to a food processor and set aside.
  3. Roughly chop the herbs and add to the food processor with the chestnuts and bread. Season and blitz until the mixture just comes together.
  4. Use wet hands to shape the mixture into 12 balls and place in a baking dish. Cook for 30-40 minutes until the stuffing is browned and crisp.

Tips: The stuffing mixture can also be baked as one single dish if preferred follow the recipe as above but press the mixture into the greased dish instead of rolling into balls in step 4. Bake as above then slice into portions to serve.

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Roast Turkey With Tasty Chestnut Stuffing

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

Preheat oven to 350 degrees F (175 degrees C).

Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Eighteenth-century Chestnut Stuffing

Bottom image: This recipe is adapted from one I first came across in the cookery book written by the eighteenth-century writer, Hannah Glasse.

Peeling chestnuts is a chore at the best of times, but with the pressures of Christmas it can seem even more tiresome. So, if you can get hold of peeled chestnuts in a vacuum pack or container, that will make life infinitely easier.

This recipe is from Delia's Happy Christmas. Makes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Pork, sage and chestnut stuffing balls

The best recipe for stuffing balls. These little bite-sized parcels use vacuum-packed chestnuts, which give a gorgeous festive touch. Wrapped in bacon they look good and taste good too. Make plenty to go alongside your Christmas dinner.

Published: March 25, 2015 at 3:05 pm


  • meaty sausages 6-8, skins removed
  • onion 1, peeled and grated
  • apple 1, cored, peeled and grated
  • vac-pac chestnuts 100g, chopped
  • fresh breadcrumbs 100g
  • egg 1 yolk
  • thin-sliced streaky bacon 16 rashers
  • sage a handful of leaves, chopped, plus 8 small leaves


Put all the ingredients except the bacon and sage leaves in a bowl. Season well then mix together with your hands and form into 8 balls. Squash each ball to flatten a little, put a sage leaf on top, then wrap with 2 slices of bacon to make a parcel. Put on a non-stick baking sheet and cook at 200C/fan 180C/gas 6 for 30 minutes until golden.

  • 1 1/2 pounds fresh chestnuts, or two 7 1/2-ounce jars vacuum-packed cooked chestnuts
  • 8 cups cubed whole-wheat country bread, (1 pound)
  • ¾ pound sweet Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, minced
  • ½ pound mushrooms, wiped clean, trimmed and sliced
  • ⅔ cup dried cranberries
  • ⅓ cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 large eggs
  • 1-1 1/2 cups reduced-sodium chicken broth

If using fresh chestnuts, make a crisscross incision through the outer shell of each chestnut with a sharp paring knife. Put them in a saucepan and add enough water to cover. Bring to a boil, reduce the heat to low and simmer until tender, about 30 minutes. Drain and let stand until cool enough to handle. Peel off the outer shell and inner skin as quickly as possible. (The warmer the chestnuts, the easier the operation.) Break the chestnut meat into chunks. If using jarred chestnuts, simply break chestnut meat into chunks.

Preheat oven to 350 degrees F.

Spread bread on a baking sheet and bake until lightly toasted, 15 to 25 minutes. Set aside.

Cook sausage in a large skillet over medium heat, crumbling with a wooden spoon, until browned, 5 to 10 minutes. Drain on paper towels. Wipe out the skillet.

Add oil to the skillet and heat over medium-low heat. Add onions and cook, stirring, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add mushrooms and increase heat to medium-high cook, stirring, until tender, 5 to 7 minutes.

Combine the reserved chestnuts, toasted bread, sausage, onion-mushroom mixture, dried cranberries, parsley, thyme, sage, salt and pepper in a large bowl. Toss until well mixed. Whisk eggs and 1 cup broth in a small bowl. Drizzle the egg mixture over the bread mixture and toss until evenly moistened. If you like a moist stuffing, add remaining 1/2 cup broth.

Use as directed in Roast Turkey with Chestnut Stuffing or place in a 3-quart baking dish that has been coated with cooking spray, cover with a lid or foil and bake at 325 degrees F until heated through, 35 to 45 minutes. If you like a crisp top, uncover for the last 15 minutes of baking.

The history of eating chestnuts

Chestnuts have been a major part of the food culture in southern Europe and the whole Mediterranean region for ages. In France, the can be traced back to the writings of King Lous XIV&rsquos chef in the later 1600&rsquos. They are so well-loved, that every fall in Lyon there is a Chestnut Festival (La Vogue des Marrons) where people come together for carnival rides and other fair festivities amidst the smell of roasting chestnuts. What a perfect way to welcome in the season!

Chestnut stuffing recipe - Recipes

This is perfect for holiday turkey, but it's also good with roast chicken. Feel free to substitute cubed, stale corn bread (one 8-inch-square pan's worth) for the Italian bread.

1 pound mild Italian sausage, casings removed

2 tablespoons olive oil or butter

4 or 5 stalks celery, chopped

1 pound boiled or roasted chestnuts, roughly chopped

4 Granny Smith apples, peeled and chopped

1 cup pitted green olives, chopped

1 loaf good Italian bread, crust removed, cubed and dried or stale

Salt and freshly ground black pepper

In a large skillet, crumble the sausage and sauté until no longer pink transfer to a plate or bowl. In the same skillet, heat the oil or butter over medium heat and sauté the onions and celery until soft but not brown. Remove from heat and add the chestnuts, sausage, apples, olives, bread, and salt and pepper to taste. Add enough broth to moisten the stuffing to your liking (usually 1 cup is enough to bind the stuffing).

Either stuff the bird with the stuffing, or bake separately in a well-buttered covered casserole at 350 degrees for about 30 to 45 minutes.

Recipe Summary

  • ¼ cup butter
  • 1 cup chopped celery (2 stalks)
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped carrot (1 medium)
  • 1 tablespoon snipped fresh parsley (optional)
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon ground black pepper
  • 8 cups dried white bread cubes
  • 1 recipe Roasted Chestnuts or one 15-ounce can chestnuts, drained and coarsely chopped
  • 1 &ndash 1.333 cup chicken broth
  • ¼ cup chicken broth (optional)

In a large skillet melt butter over medium heat. Add celery, onion, and carrot cook for 7 to 10 minutes or until tender, stirring occasionally. Remove from heat stir in parsley (if desired), poultry seasoning, and pepper.

In a very large bowl combine celery mixture, bread cubes, and Roasted Chestnuts. Drizzle with enough of the 1 to 1 1/3 cups broth to moisten, tossing lightly to combine. Place stuffing in a 2-quart casserole. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 30 to 45 minutes or until hot in center [165°F].)

Cover with plastic wrap chill for up to 24 hours.

Preheat oven to 350°F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 40 to 50 minutes or until hot in center (165°F).

Recipe Summary

  • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 2 medium onions, chopped (2 cups)
  • 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/4 cup coarsely chopped fresh sage
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • 3 large eggs, lightly beaten

Preheat oven to 375 degrees. Butter an 8-inch square baking dish set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples cook until softened, about 3 minutes. Transfer mixture to a large bowl reserve saucepan.

In same saucepan, bring broth to a boil. Remove from heat set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.

Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Watch the video: Pork, Sage and Apple Stuffing For Turkey. Gordon Ramsay