Learn how to make the BEST Chestnut Stuffing! This old fashioned dressing recipe is easy to prepare and loaded with savory nuts, aromatic herbs, and fresh veggies. It's the perfect holiday side dish for Thanksgiving, Christmas, and other festive occasions!
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Ginnie's Take
Are you a chestnut fan? Those unique nuts are such a holiday classic, and this yummy Chestnut Stuffing is one of my favorite ways to use them! This buttery dressing is based on my family's classic bread stuffing recipe, and it's loaded with warm, traditional flavors you won't be able to resist. It's the perfect way to showcase this seasonal nut!
Why You'll Love This Recipe
- Delicious Flavor - This mouthwatering recipe is a must make for chestnut lovers! It's loaded with these tasty nuts, along with fresh veggies, and fragrant herbs, and it's simply scrumptious!
- Easy to Make - You can make this old fashioned stuffing recipe with basic ingredients, and it's super simple to prepare!
- Festive Side Dish - With its classic, cozy flavors, this is the perfect holiday side dish for Thanksgiving and Christmas!
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Ingredients
This tasty holiday side dish is made with simple ingredients! Here's what you'll need:
- Chestnuts - I used three packages of chestnuts (which had already been roasted and shelled), which made preparing this recipe much faster and easier. If you prefer, you can start with raw chestnuts though, then roast and peel them yourself. You'll need two cups shelled nuts for the recipe.
- Bread - This recipe uses sourdough bread, and it gives the dressing a wonderful flavor. However, any good quality, firm white bread will work.
- Veggies - A combination of fresh vegetables (onions, celery, and mushrooms) forms the stuffing's base.
- Butter - You'll cook the veggies and nuts in unsalted butter, which gives the finished dish a rich taste.
- Herbs - Fresh herbs are essential for stuffing, and for a traditional flavor, this recipe uses sage, parsley, and thyme.
- Broth - You'll use broth to add moisture to the stuffing before it bakes. I make my own from a high-quality bouillon.
- Egg - A large egg add moisture and helps bind the ingredients together.
- Salt + Pepper - I recommend using kosher salt and fresh cracked pepper for the best flavor.
As long as you use vegetable broth, this recipe is naturally vegetarian! Check out the Variations section below to learn how to adapt the recipe for other diets.
You'll Also Need
Grab a sharp knife to prep the ingredients, a large frying pan to sauté the veggies, and a large bowl to mix everything together. You'll also need a large baking dish (9 x 13-inches) to bake the stuffing. I used this beautiful ceramic dish, which is pretty enough to go straight from the oven to the table.
How to Make Chestnut Dressing
This homemade Chestnut Stuffing is simple to prepare! You'll find a detailed recipe card below, but here's a quick overview of the steps:
- Sauté veggies. Start by sautéing the onions and celery in the butter, just until they start to turn translucent. Then stir in the mushrooms, and continue cooking until they're starting to brown.
- Add the chestnuts. Next, you'll mix in the chestnuts. Cook them for a few more minutes (until they start to brown).
- Mix in herbs. Remove the pan from the heat, and stir in the fresh herbs. Season the veg mixture very generously with salt and pepper.
- Combine bread, veggies, egg, and broth. Add the bread to a large bowl, then top with the egg and vegetables. Add the broth (a little at a time), mixing well after each addition. Season with additional salt and pepper, if needed. Tip: This recipe works best with toasted bread. You'll find directions for toasting the bread in the recipe card.
- Bake. Transfer the stuffing to a baking dish, then bake the mixture until it's hot and the top is lightly browned.
Okay, wasn't that easy to make? Time to enjoy your Chestnut Mushroom Stuffing!
Variations
This Roasted Chestnut Dressing recipe is easy to customize! Here are a few ideas to try:
- Bread - Swap out the sourdough bread for another high-quality loaf, avoiding anything that too crusty or super chewy. I've used this classic white bread for stuffing many times, and challah and brioche would also be delish.
- Herbs - The herbs add lots of flavor, so experimenting with different ones is a great way to change up the recipe's taste. Rosemary, marjoram, savory, and tarragon would also work great. You can also use classic spice blends (like poultry seasoning).
- Add-ins - For a unique flavor, feel free to add other veggies (like carrots or leeks), fresh fruit (such as apples or pears), or dried fruit (try cranberries / craisins, dates, prunes, or figs).
- Vegan - To make the recipe vegan and dairy free, use plant based butter and vegan broth, and skip the egg.
- Gluten Free - For a gluten free option, use GF bread and GF bouillon (or broth). Keep in mind that the bread may have a different texture, so take care when adding the broth to avoid adding too much.
Serving Suggestions
This delightful Vegetarian Chestnut Stuffing will be right at home on your Thanksgiving or Christmas table! Pair it with all your holiday favorites, like mashed potatoes (try my Sour Cream Mashed Potatoes or my Squash Mashed Potatoes), gravy (you'll love this Onion Gravy and this Mushroom Gravy), cranberry sauce (make my Pomegranate Cranberry Sauce or this classic Orange Cranberry Sauce), and veg entrées (like this Veggie Wellington or this Mushroom Strudel).
Storage
Store leftover stuffing in an airtight container in your refrigerator for up to four days. Rewarm gently in your microwave when you're ready to eat it.
Make Ahead
To prep this Chestnut and Sage Stuffing recipe in advance, I recommend making the different components (toasting the bread and sautéing the veggies) one to two days ahead of time. Then mix together the bread, veggies, egg, and broth just before baking it.
Related Recipes
Looking for more dressing recipes? Try one of these delicious ideas next:
- My Dad's Bread Stuffing recipe is a family fave!
- For a twist on the traditional recipe, make this yummy Mushroom Stuffing.
- This delicious Sourdough Bread Stuffing has a been a favorite with Hello Little Home readers for years now!
- Have leftover dressing? Use it to make these Stuffing Stuffed Mushrooms or these Stuffing Muffins.
- This flavorful Stuffing Stuffed Acorn Squash makes a wonderful vegetarian holiday entrée!
Frequently Asked Questions (FAQs)
Stuffing and dressing are essentially the same thing, and the terms are often used interchangeably. Traditionally, the word stuffing signified that the bread mixture was cooked inside the turkey, whereas dressing is baked in a dish (outside the turkey). Regional preferences also come into consideration: northerners typically using stuffing (no matter how the dish is cooked), while southerners using dressing.
Chestnuts have a mild, earthy, slightly sweet flavor and a soft, starchy texture. The flavor is sometimes compared to a nutty potato, or even a sweet potato. If you've never had chestnuts before, just be aware that they are not crunchy like other nuts. This can be an acquired taste for some people!
The most common stuffing mistakes are adding too much liquid (resulting in soggy stuffing) or adding too little liquid (resulting in dry stuffing). Another mistake is not seasoning the stuffing properly. Bread has a bland flavor, so be generous with the salt and pepper, and make sure to season to taste. And don't skimp on the veggies and herbs! They add so much flavor and a great texture, too.
Chestnut Stuffing
Ingredients
- nonstick cooking spray
- 1 (22 ounces / 624 grams) loaf sourdough bread, cut into 1-inch cubes (about 16 cups)
- 4 tablespoons unsalted butter
- 3 cups diced celery (about 6 stalks)
- 2 cups diced onion (about 1 large onion)
- 8 ounces (227 grams) white mushrooms, chopped (about 3 cups chopped)
- 2 cups roasted chestnuts, chopped (see note)
- ½ cup chopped flat leaf parsley
- 2 tablespoons chopped fresh sage
- 1 tablespoon fresh thyme leaves
- 1 large egg, lightly beaten
- 2 to 3 cups vegetable broth
- kosher salt
- pepper
Equipment
- Large Bowl
Instructions
- Preheat oven to 350°F (175°C). Spray a large (9 x 13-inch) baking dish with nonstick spray, then set aside for later.
- Divide cubed bread between 2 large baking sheets. Bake for 10 minutes, then flip. Cook for another 5 to 10 minutes, or until edges are crunchy. Set aside.
- While bread cooks, melt butter in a large frying pan over medium heat.
- When butter is hot, add celery and onions, and season with salt and pepper. Cook until starting to turn translucent, stirring frequently (about 7 to 10 minutes).
- Add mushrooms and cook (stirring frequently) until any liquid has evaporated and mushrooms are starting to brown (about 10 to 15 minutes).
- Stir in chestnuts, then cook (stirring frequently) until they start to brown (about 5 minutes).
- Remove pan from heat, then stir in parsley, sage, and thyme. Season generously with salt and pepper to taste.
- Place dried bread cubes in a large bowl. Top with sautéed veggies and egg.
- Add broth a little at a time, stirring well after each addition. Add just enough broth so that the stuffing is moistened, but not soggy. (You may have leftover broth, or you may need more, depending on your bread.)
- Transfer stuffing to baking dish, then bake until hot and lightly browned on top (about 35 to 40 minutes).
- Serve stuffing hot. Enjoy!
Notes
Nutrition
