Yield:

10 to 12 Serves

Our chestnut stuffing is a classic bread stuffing packed with meaty chestnuts and fragrant with parsley and sage. It’s good cooked inside the turkey (try our Classic Brined and Roasted Turkey), but it’s even better baked separately in a shallow casserole dish so the top gets nice and crispy.

Though it's a side dish worthy of the holiday table, there’s no reason you have to save this stuffing for Thanksgiving; it’s easy to make and pairs wonderfully with chicken and other roast meats for a comforting winter dinner. You can make it vegetarian if you like—simply swap the chicken stock for vegetable stock.

What Are Chestnuts?

Chestnuts are the fruit of the chestnut tree. The American chestnut tree was wiped out by a blight in the first half of the 20th century, so the chestnuts we buy today are usually imported from China, Italy, and Korea.

Chestnuts are a popular ingredient in many cuisines and used in both savory and sweet dishes, everything from stews and soups to candies and desserts, as well as enjoyed as a snack. Cooked chestnuts are soft with a flavor like nutty potato, and some say they taste similar to a cooked sweet potato.

How to Prep Chestnuts

Chestnuts are generally cooked before eating—they also need to have their hard outer shell removed. The traditional way to cook them is roasting or boiling. Our recipe outlines how to boil and peel chestnuts.

Canned vs. Fresh Chestnuts

This recipe calls for fresh whole chestnuts that you boil and peel. We do not recommend using canned chestnuts for this recipe.

Ingredients

2 loaves good-quality white bread, cut into ¾-inch cubes (about 20 cups)
1 ½ pounds fresh chestnuts (4 cups), scored with an X
¾ cup unsalted butter (1 ½ sticks)
4 small onions, peeled and cut into ¼-inch dice (about 3 cups)
1 bunch celery, cut into ¼-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or store-bought low-sodium chicken stock
1 tablespoon kosher salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

Chestnut Stuffing ingredients — Rachel Marek

Dry bread cubes overnight:

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

Rachel Marek
Cook chestnuts:

Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes.

Rachel Marek
Peel and quarter chestnuts:

Drain; let cool slightly. Peel and quarter chestnuts; set aside.

Make-Ahead: Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

Rachel Marek
Cook onion and celery:

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes.

Rachel Marek
Add sage:

Add sage; cook 3 minutes.

Rachel Marek
Add 1/2 cup stock:

Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

Rachel Marek
Transfer vegetables to large bowl; add stock chestnuts, and bread:

Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine.

Rachel Marek
Transfer to baking dish:

If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish.

Rachel Marek
Cover and bake:

Cover; bake at 350°F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Rachel Marek

Frequently Asked Questions

What is the origin of chestnut stuffing?

Chestnut stuffing appears to have been popular for more than 200 years. The first recipe in print in America was in The Frugal Housewife by Susannah Carter, published in 1772. The dish was more popular back then and was served with various roast meats rather than only as a side dish at Thanksgiving.

Are chestnuts a Christmas thing?

There are a couple of reasons chestnuts are associated with Christmas. One is "The Christmas Song" by Nat King Cole song, released in 1946. Its first line, “Chestnuts roasting on an open fire,” evokes images of Christmas. By the time Cole’s song was released, American chestnut trees had been wiped out by a blight. Prior to that, chestnut trees were plentiful on the east coast and chestnuts were shipped to towns and cities all over the country where street vendors roasted the chestnuts and sold them by the bag. The smell of roasted chestnuts was the smell of Christmas in America.