If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Thanksgiving Veggie Sides and Friendsgiving Food Ideas.
Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort. Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option. Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor. Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time. Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix. Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead. Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine. Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts and Air Fried Chestnuts are quick and easy, and Roasted Chestnuts for stuffing are a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using. Alternatively, you can use leftovers of unsweetened pureed chestnuts as well.
Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture. Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel. Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream. A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe. Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.
Make Ahead: Prepare the stuffing 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. Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes, or until warmed through.
Use day-old bread: Stale bread is best for stuffing as the dry texture absorbs all the moisture from the stock. If you only have fresh bread on hand, cut it into cubes and spread out onto a rimmed baking sheet to dry out overnight, or go for toasted bread by placing the bread cubes in a preheated 375 degrees F oven until slightly dry, about 7-10 minutes. Store-bought bread cubes: If you are short on time, feel free to use Pepperidge Farm stuffing cubes or those clear bags of bread cubes you find throughout the grocery store this time of year. Amount of liquid: We are looking for a texture that is ‘moist but not soggy’. To achieve this, the stock may have to be adjusted based on the type of bread you use. For best results, start with the 2 ½ cups in the recipe card, then add additional stock ⅛ cup at a time if you find the stuffing mix is a little dry. Adding meat: If you are using meat, make sure to cook it through before adding it in. Do not overmix: When you are mixing the chestnut turkey dressing, it is imperative that you are doing it in a gentle way. You do not want to break the bread cubes, as this will create a crumbly, mushy texture. The bread cubes will absorb the liquid and will produce a nice texture when gently tossed.
