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Chestnut dressing in a casserole dish with a spoon on the side.
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5 from 1 vote

Chestnut Stuffing with Sage (Traditional)

Chestnut Stuffing, a classic holiday dinner favorite, combines cooked chestnuts with onion, celery, and fresh herbs. Bake it in a casserole dish or stuff it into the turkey.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 8 servings
Author: Aysegul Sanford

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
US Customary - Metric

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

Stuffing the turkey: Mix the stuffing right before it goes into the bird and spoon it in loosely. Bake any extra in a small dish. Roast until the stuffing reaches 165°F (74°C) in the center.
Yields: This recipe makes a stuffing good for 8 servings. It is enough to stuff the cavity of a 14- to 20-pound (6.4kg to 9kg) turkey, or you can bake it in a 9×13-inch (23×33 cm) casserole dish. 

Nutrition

Calories: 289kcal | Carbohydrates: 43g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 875mg | Potassium: 260mg | Fiber: 2g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 15mg | Calcium: 155mg | Iron: 3mg

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