Herby Chestnut Stuffing

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/6/23
Chestnut stuffing recipe

The Spruce / Cara Cormack

Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 16 servings

This fabulous stuffing recipe is a delicious and rich traditional side dish perfect for the holidays or cozy winter weekend meals. Fresh chestnuts provide a warm flavor and fantastic texture alongside a bouquet of herbs that will fill your kitchen with their delicious aroma. Served with some roasted asparagus or steamed green beans and whatever poultry you'd like, this dressing is sure to be in heavy rotation during the colder months.

Stuffing vs. Dressing: What's the Difference?

Often used interchangeably, there is technically a difference between the two.

Stuffing- this recipe calls for this savory combination of bread, herbs and nuts to be baked in a whole poultry and so it's a true stuffing.

Dressing- great for vegetarians, or those that just can't get enough of this savory side dish, dressing is the correct name for the version of this recipe baked in a casserole dish.

What is Poultry Seasoning?

This combination of herbs and spices like nutmeg, sage, thyme, marjoram, rosemary and black pepper adds a fantastic depth of flavor to recipes. Easy to find at grocery stores, you can also make your own poultry seasoning mix at home.

Canned Chestnuts

  • This recipe calls for fresh whole chestnuts that are cooked and then peeled, but you can certainly use canned chestnuts as well.
  • The flavor of the canned product is close to the fresh variety, with much less work.
What You'll Need to Make Chestnut Stuffing
A Knife
A Medium Saucepan
A Colander

Ingredients

  • 2 cups whole fresh chestnuts

  • 1 cup (8 ounces) unsalted butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried thyme

  • 1/2 teaspoon poultry seasoning

  • 1 pound white bread, cubed and dried overnight

  • 1 pound whole-wheat bread, cubed and dried overnight

  • 3 large eggs

  • 1/3 cup milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chestnut stuffings
    ​The Spruce / Cara Cormack

  2. With a sharp knife, cut slits in the surface of 2 cups whole fresh chestnuts.

    Cut chestnut
    ​The Spruce / Cara Cormack

  3. Place the chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover the saucepan, reduce the heat to medium, and simmer for 25 minutes or until the chestnuts are tender when pierced with a knife.

    Chesnuts in pot
    ​The Spruce / Cara Cormack

  4. Drain the pan and let the chestnuts cool until you can handle them.

    Drain the pan
    ​The Spruce / Cara Cormack

  5. Carefully peel the chestnuts using a sharp knife. Discard the skins and chop the chestnut meat coarsely. You can substitute 2 cups of canned chestnuts, rinsed, and drained.

    Peel chestnuts
    ​The Spruce / Cara Cormack

  6. Preheat the oven to 350 F.

  7. In a medium saucepan over medium heat, melt 1 cup butter. Stir in the cooked and chopped chestnuts, 1 onion, 2 cloves garlic, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon marjoram, 1 teaspoon thyme, and 1/2 teaspoon poultry seasoning. Cook until the onions are tender, about 3 minutes.

    Melt butter
    ​The Spruce / Cara Cormack

  8. Transfer everything to a medium baking dish and mix with the cubed bread.

    Stuffing
    ​The Spruce / Cara Cormack

  9. In a small bowl, beat together 3 eggs and 1/3 cup milk. 

    Mix eggs
    ​The Spruce / Cara Cormack

  10. Drizzle this over the cubed bread mixture. Toss with your hands gently to coat everything well.

    Drizzle over cubed bread
    ​The Spruce / Cara Cormack

  11. You're ready to stuff your bird.

    Chestnut stuffing
    ​The Spruce / Cara Cormack

Storing & Reheating

  • Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
  • For best flavor and texture, reheat leftovers uncovered at 350F until warmed all the way through. In a pinch, a minute or two in the microwave will also do.

Feeling Adventurous? Try This:

  • Try Chicken- Turkey often comes to mind when you hear stuffing, but this recipe is delicious made with a whole chicken.
  • Convert To Dressing- Yes, you absolutely can convert this stuffing recipe into a dressing! Rather than stuffing into a turkey, bake in a casserole dish at 350 F for about an hour, until the top is toasty brown and a thermometer registers 165 F.
Nutrition Facts (per serving)
312 Calories
15g Fat
37g Carbs
8g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 312
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 66mg 22%
Sodium 508mg 22%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 8g
Vitamin C 5mg 26%
Calcium 111mg 9%
Iron 2mg 12%
Potassium 250mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)