/ / How to Make Chestnut Stuffing

How to Make Chestnut Stuffing

Chestnut stuffing is perfect for festive meals, including Thanksgiving, Christmas, and seasonal parties. The smell of tender roasted chestnuts is something quite unique to this dish, and it could almost make a meal on its own – don't be surprised if people take seconds. This version serves 4 - 6 people.

EditIngredients

  • 250g / 8.8 oz sausage meat, skinless and broken into pieces
  • 4 celery sticks, chopped
  • 1 onion, chopped
  • 1 carrot, chopped
  • 150g / 5.3 oz chestnuts, peeled, frozen, or canned
  • 6 slices of day-old bread, cubed
  • 75g / 2.6 oz raisins or dried cranberries
  • 2 tbsp chopped thyme , or equal amount of sage
  • 2 tbsp chopped parsley
  • 2 tbsp honey
  • 2 eggs, beaten
  • 750ml / 26.4 fl oz chicken or turkey stock
  • 40ml / 1.4 fl oz olive oil
  • Salt and pepper

EditSteps

  1. Preheat the oven. Set the temperature of the oven to 180°C/350ºF.

  2. Cook meat and vegetables. Place the saucepan over a high temperature and when very hot, add a bit of the oil and the sausage meat, trying to break it up as much as possible. When slightly brown, add the onions, celery, carrots, and the rest of the oil and cook for about 8 minutes. Stir in the chestnuts, cook for a few minutes more and remove from the heat.

  3. Combine the ingredients. Transfer the meat mixture into the bowl and add the bread, raisins, thyme, parsley, honey, and eggs. Season with salt and pepper and mix together. Add a little chicken stock, just enough to dampen the stuffing and let it soak for 5 minutes.

  4. Cover and bake. After a few minutes, place the moistened stuffing into the pan and level it with a spoon.

    • Cover with aluminum foil and place into the oven for 30 minutes.
    • After this time remove it from the oven and, discard the foil and return it to the oven to cook for a further 15 minutes.
  5. Remove the stuffing when it is brown on top. To speed up the process, put it under the grill for a minute or two. It should have a slightly puffy appearance, be crispy on the outside, and juicy and moist in the center.

  6. Serve. Serve this when it's still hot. It's now ready for the table.

EditTips

  • This stuffing can be pre-prepared and put cooked in the turkey. Just be sure to prepare for a longer cooking time for your bird.

EditThings You'll Need

  • 1 saucepan
  • 1 wooden spoon
  • 1 bowl
  • 1 20cm x roasting tray
  • Aluminum paper

EditRelated wikiHows

EditSources and Citations



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