This recipe is vegetarian as written, with the option to add fennel or salty pancetta, sausage, or bacon. I bake mine in a casserole dish, but it also works to stuff the turkey for a classic approach.
Serve it with Thanksgiving turkey or Christmas dinner, and assemble it a day ahead so it is ready to go straight into the oven.
Ingredient Notes
Whether you call it chestnut dressing or stuffing, the ingredients for this holiday side dish remain the same. Here are a few notes on the ingredients that need some guidance.
For the full list of ingredients and measurements, refer to the recipe card.
Bread: White bread, sourdough bread, Italian bread, and even cornbread all work here. Cut the bread into ½-inch cubes (about 1.25 cm) so they soak up the stock evenly.
Brioche also works. I usually make my own, which lets me adjust the sweetness, but if you buy it from the store, choose something not overly sweet, or the stuffing will be too sweet.
Alternatively, you can save on time by using store-bought stuffing cubes (such as Pepperidge Farm). If they are already seasoned, reduce the amount of salt.
Pro tip: Use day-old bread. Stale bread absorbs the stock better than fresh bread.
If you only have fresh bread on hand, cut it into cubes and spread them on a rimmed baking sheet. Leave them uncovered overnight to dry out.
Alternatively, toast the bread cubes in a preheated 375°F (190°C, or 170°C fan) oven for 10 to 12 minutes until dry but not browned. Let them cool completely before using.
Herbs: Fresh sage, parsley, and thyme give the best flavor, but you can use dried herbs if that is what you have on hand.
Use about 1 teaspoon dried for 1 tablespoon fresh. If you are using ground sage, use about half that amount, since its flavor is much stronger.
Stock: Keep it vegetarian with vegetable stock, or use chicken stock, turkey stock, or low-sodium store-bought chicken broth instead.
Cooked chestnuts: Use cooked and peeled chestnuts rather than raw. You can buy pre-cooked, packaged chestnuts online or at the supermarket. Make sure that they are unsweetened and that ‘chestnuts’ are the only ingredient before using.
If you have the time, you can cook them yourself. I recommend Boiling Chestnuts for this stuffing recipe because they stay soft and creamy.
Roasted Chestnuts also work, but they are harder, so cut them into smaller pieces.
If you are cooking them at home, grab Italian chestnuts over Chinese ones because they are easier to peel.
If I am cooking my own chestnuts, how much should I buy? About 1 pound (450 g) of fresh chestnuts in their shells gives you enough for this recipe, with a few extra in case some are spoiled inside.
Unsalted butter: I use unsalted butter to control the total amount of salt in the recipe. Salted butter works, but reduce the salt slightly. You can use olive oil as a dairy-free option.
Optional Add-Ins
You can customize this chestnut stuffing for turkey with a few optional ingredients:
- Meat: Add about 4 ounces (115 g) diced pancetta or bacon, or 8 ounces (225 g) Italian sausage (casings removed and crumbled), for a meaty bite.
If you plan to use meat, sauté it (without oil) before the vegetables. Remove it from the skillet, then add it to the bread mixture at the end before baking. - Other veggies: I like adding thinly sliced mushrooms or fennel. Use about 1 cup of either, or a mix of both, and sauté it with the onion and celery.
- A touch of sweetness: One small apple, cut into small cubes, adds a pop of sweetness that brings out the chestnuts’ nutty flavor. Add it after the onion and celery soften, and sauté for a few minutes, until slightly softened and caramelized. A handful of dried cranberries or raisins folded in with the chestnuts works too.
How to Make Chestnut Stuffing
This simple chestnut stuffing recipe takes some chopping and a quick sauté, then the oven does the rest.
Here is how to make it whether you want to stuff it into the turkey or bake it in a casserole dish:
Step 1 – Prep the equipment: Preheat the oven to 375°F (190°C, or 170°C fan). Coat a 9×13-inch (23×33 cm) casserole dish with softened butter.
Step 2 – Sauté the vegetables: In a large skillet over medium-high heat, melt the butter. Then, sauté the onion and celery until softened, about 5 to 7 minutes.
Step 3 – Add the aromatics: Add the garlic and sauté for 1 minute, being careful not to burn it. Reduce the heat if needed. Then, add the fresh sage and sauté for one more minute.
Remove from the heat and allow to cool for 5 minutes while you prep the rest of the ingredients.
Step 4 – Mix the bread and herbs: In a large bowl, toss the cubed bread with the parsley and thyme.
Step 5 – Make the stuffing mixture: Add the beaten eggs, stock, kosher salt, pepper, and vegetables to the bread mixture, gently tossing until everything is evenly distributed and no liquid pools at the bottom of the bowl.
That said, resist the urge to overmix, as you do not want to break the bread cubes and end up with a stuffing that is crumbly and mushy.
If it still feels dry, add more stock 2 tablespoons at a time until every bread cube is moist, without any stock pooling at the bottom of the bowl.
Step 6 – Add the chopped chestnuts: Gently fold in the chopped chestnuts using a spatula.
Step 7 – Cook it: You have two options: bake it in a casserole dish as I did in the photos, or stuff it into the turkey.
To bake in a casserole dish, transfer the mixture to a casserole dish and spread it evenly, pressing lightly. Bake uncovered until golden brown on top, until the center reaches 165 °F (74°C), about 35 to 40 minutes. Serve warm.
Should I bake it covered or uncovered? In my testing, I did not need to cover the stuffing. If yours browns too quickly, especially when your oven is full, cover it with foil until it is nearly done, then uncover it for the last 5 to 10 minutes so the top turns golden brown.
To stuff the turkey, spoon it loosely into the cavity right after mixing. If you have extra left, bake it in a small casserole dish. Roast the turkey until the stuffing reaches an internal temperature of 165°F (74°C).
How to Make Ahead and Store
You can make this old-fashioned chestnut stuffing recipe ahead, and the leftovers store well. Here is how I do it:
Make Ahead: Prepare the stuffing until ready to bake, cover with plastic wrap, and refrigerate for up to a day. Remove from the fridge 30 to 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
If you plan to stuff the turkey, prepare all stuffing components a day ahead and store them separately. Mix them right before you stuff the turkey.
Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Let it cool, then refrigerate within 2 hours.
Reheat: Reheat in a preheated 325°F (160°C or 140°C fan) oven for 10 to 15 minutes, or until hot all the way through.
Can chestnut stuffing be frozen? I do not recommend freezing it, as the texture will be mushy once thawed.
What to Serve With Chestnut Stuffing
This traditional chestnut stuffing pairs well with any holiday roast, from turkey to beef.
- Turkey: A whole roast turkey with chestnut stuffing is a classic, but you can also serve it with smaller cuts like my Turkey Loins or Baked Turkey Wings.
- Beef: If you are serving this stuffing for Christmas dinner, it pairs well with my Reverse Sear Prime Rib or Beef Tenderloin.
If you try this recipe for Chestnut Stuffing, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
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Chestnut Stuffing with Sage (Traditional)
Ingredients
- 4 tablespoons unsalted butter, plus more to coat the casserole dish
- 1 small onion, chopped
- 2 celery sticks (ribs), chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 pound day-old white bread, ~10 cups, cut into ½-inch (1.25 cm) 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, unsweetened – peeled and roughly chopped
Instructions
- Preheat the oven to 375°F (190°C, or 170°C fan). Coat a 9×13-inch (23×33 cm) casserole dish with softened butter.
- Melt butter in a large skillet over medium-high heat. Add the onion and celery and sauté for 5 to 7 minutes until softened.
- Add the minced garlic and sauté for an additional minute, being careful not to burn it. If necessary, reduce the heat.
- Add the chopped sage and sauté for 1 minute. Remove the skillet from the heat and let it cool for 5 minutes.
- Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
- Add the eggs, stock, kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
- Using a spatula, gently fold in the chestnuts.
- Transfer the mixture to the prepared casserole dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35 to 40 minutes, until it is golden brown on top and the center reaches 165°F (74°C). Serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for the first time yesterday and took to a pot luck Christmas Dinner… It was a hit! I kept to the original recipe but will try with bacon or pancetta next time. Thanks!
YAY! So happy to hear that you liked it Donnie.
I agree, the addition of bacon or pancetta would be lovely.
Thanks for coming by, sharing your experience and taking the time to leave a review.
I haven’t tried the recipe, but I plan to for Thanksgiving. Could you advise if I want to use the apple, where in the cooking process should it be added?
Sure, I think apples would give it a nice sweet flavor. To answer your question – I would add it after you sautee the onion and celery. Cut them in small cubes so they are not too large and sautee them for a few minutes so they soften and caramelize a bit. Then you can continue with the herbs and follow the rest of the recipe as written.
Hope this helps Karina.
Please let me know if I can help in any other way.