| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 30 min |
| Cook: | 1 hr 35 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 30 min |
| Cook: | 1 hr 35 min |
| Yield: | 12 servings |
Ingredients
- 1 pound fresh chestnuts
- 8 cups coarse fresh breadcrumbs, from crusty bread
- 4 cups diced cornbread
- 1 cup (2 sticks) unsalted butter, plus more for baking dish
- 2 celery ribs, chopped
- 1 extra-large yellow onion, chopped
- 1 turkey liver, cleaned and finely chopped
- 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh sage leaves, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
Instructions
- Preheat the oven to 450 degrees F.
- Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
- Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
- In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
- Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 700 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 131 mg |
| Sodium | 984 mg |
| Serving Size | 1 of 12 servings |
| Calories | 700 |
| Total Fat | 26 g |
| Saturated Fat | 12 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 18 g |
| Cholesterol | 131 mg |
| Sodium | 984 mg |
Reviews
I like this recipe except for the turkey liver, which I would not use. I make it vegetarian and substitute vegetable stock. Also, unfortunately this is not a correct way to cook chestnuts. They need to be cooked a lot longer, as you will see if you look up any YouTube video about roasting chestnuts in the oven. Mine were not completely cooked which made them very hard to peel even though I scored them properly across the entire nut (not the x method) and soaked them for two hours, which I learned from YouTube. Sadly I will probably not be able to use the chestnuts that I cooked for my stuffing by following these cooking instructions.
What is the nutritional information on this
Hello Ted, this sounds amazing! I love chestnuts but unfortunately they are not available in my beautiful small town in Louisiana. I’ve never tried them but I can get the ones in a jar (in water?). Would they be a sub par substitute? Would you recommend subbing fresh local pecan instead?
Many thanks, B Bennett
Many thanks, B Bennett
Cutting an x in the chestnuts is a waste of time. Cut them in half through the middle (not eye to tip) and they’ll cook and peel much faster and cleaner. If you drop them in a cold water bath after cooking they clean even easier. I swore I’d never make chestnut stuffing again the first time I made it this way. You’ll be cursing chestnuts by the time you’re done.
All In The Family brought me to this site.
Nice job Ted! I made this last year for a crew of 35 people and everyone (even the kids) loved it. Harry K.
My husband and I just purchased a home that has a mature chestnut tree in the front yard. We decided to try Ted Allen’s recipe for the chestnut stuffing to make use of the nuts that are literally right outside out front door. Happily, I can report that this is a delightful recipe that is mild enough to appeal to all guests at the dinner table. I will admit that I nearly doubled the amount of stock in the batch that we made because it was on the dry side- but realize that this is simply a matter of personal taste. Only made a 1/2 batch to start but will definitely be adding this to the Thanksgiving list!
Definitely too dry for my taste
This is positively the Best Stuffing I ever made. It has and will become our staple every year (and in between). Thanks Ted Allen for sharing.
I have been making my stuffing like this (minus the sage) for years,, my mom used to make it every year.. I sometimes add some sliced apple or some dried cranberries.