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    Chestnut Herb Stuffing

    Nov 14, 2016 / by Laney Schwartz / 43 Comments(updated Dec 6, 2021)
    ★★★★★ from 7 reviews

    Jump to Recipe·Print Recipe

    My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!

    Chestnut Herb Stuffing

    Okay you guys. Seriously, Chestnut Herb Stuffing is THE best stuffing. EVER. For real tho. I try not to say it too often, that something is “the best ever.” But truly, this stuffing takes the cake. (Is that a saying?) Takes the cake?

    It wins. It’s amazing.

    Chestnut Herb Stuffing

    I wish I could take all the credit for this one, but unfortunately I can’t. Chestnut Herb Stuffing comes from one of my best friends, Rafi. The same Rafi who gave me the “best ever” Rafi’s Guacamole recipe! And actually, it comes from his Aunt Gail. So let’s all thank Gail now, because this stuffing recipe is the stuffing recipe to end all stuffing recipes! It’s so good I’m not even making sense anymore.

    Chestnut Herb Stuffing

    As always, I’ve adapted it slightly and I cannot wait for you guys to make this! It’s so rustic, flavorful, and packed with fresh herbs! There might not even be any leftovers!

    Chestnut Herb Stuffing

    Pair this Chestnut Herb Stuffing with a large pile of these mashed potatoes and some brown butter Brussels sprouts? Stick a fork in me. I’m done.

    Chestnut Herb Stuffing
    Print
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    Chestnut Herb Stuffing

    ★★★★★ 4.9 from 7 reviews
    • Yield: 8 1x
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    Description

    My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!


    Ingredients

    Scale
    • 1 16 ounce loaf rustic bread, diced into 1 inch cubes
    • 2 tablespoons unsalted butter (plus 4 tablespoons)
    • 2 celery stalks (small diced)
    • 2 small yellow onions (small diced)
    • 1.5 – 2 teaspoons salt
    • 2 cups chicken stock (or veg stock to keep it veg)
    • 1 pint heavy cream (at room temperature)
    • 2 eggs (lightly beaten)
    • 1/2 pound precooked steamed or roasted chestnuts, (quartered)
    • 2 tablespoons finely chopped fresh sage
    • 2 tablespoons finely chopped fresh thyme
    • 2 tablespoons finely chopped fresh rosemary
    • 1 handful of parsley (finely chopped)

    Instructions

    1. Preheat oven to 375 degrees. Spread the diced bread onto a dry sheet pan and bake for 10-15 minutes until bread is slightly golden and dried out. Remove and turn oven down to 350 degrees.
    2. In a large stock pot add 2 tablespoons of butter and saute the celery and onions with 1/2 teaspoon of salt. Cook for about 5-7 minutes until veggies begin to soften. Turn off heat.
    3. In a separate pot add the stock and 4 tablespoons butter and heat over medium heat until butter has just melted. Meanwhile add the toasted bread to the pot with the celery and onions. Add the warmed stock and fold together gently. Add the heavy cream and fold in again.
    4. In a bowl, combine the eggs, chestnuts, herbs, and salt. Mix together, then add mixture to the large pot with the bread mixture. Fold together being careful not to break up the bread too much.
    5. Spray a 9×13 inch baking dish and pour mixture into it. Add a few small pats of butter on top and bake for 45-55 minutes until golden brown and no longer jiggles in the center. Serve and enjoy!!!

    Did you make this recipe?

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    Filed Under: Sides, Vegetarian Tagged With: chestnut, herbs, Life is but a Dish, side dish, stuffing, Thanksgiving

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Emily

      December 25, 2021 at 5:38 am

      This is amazing. So good. My three kids, aged 10, 7 and 2 even asked for seconds. I made it exactly as stated and wouldn’t change a thing. Will definitely be making this every year for Christmas alongside our Christmas Goose as another side. Thank you for sharing.

      ★★★★★

      Reply
      • Laney Schwartz

        December 25, 2021 at 12:33 pm

        Oh this makes me so happy!!!!

    2. Stacey

      December 25, 2020 at 10:58 pm

      MAKES THIS STUFFING!!! You will not be disappointed. I made this tonight for my family and everyone loved it! My brother had three helpings! I will forever make this stuffing, nothing else compares! Thanks Laney!

      ★★★★★

      Reply
    3. Nancy

      December 16, 2020 at 8:39 pm

      I wanted to try a new stuffing this Thanksgiving and this is a winner!! The first thing out of one of my guest’s mouth was “Who made the stuffing?!! It’s delicious!!!” Will definitely make it again!! Great herb taste and I loved using chinstrap bread!! Thanks for such a yummy recipe!!!

      ★★★★★

      Reply
    4. Amber

      November 26, 2020 at 5:44 pm

      It was tasty. You have to make sure no chestnuts are on top or they get really hard. I used croissants instead of a loaf of bread and it was great.

      ★★★★

      Reply
    5. Joanne Sakai

      November 26, 2020 at 5:23 pm

      Added 4 shitakes, fresh & diced and used cornbread. . Skipeed saute and threw all into a baking dish. Delish!

      ★★★★★

      Reply
    6. Emily Dingmann

      December 02, 2019 at 8:24 am

      Always a HUGE hit when I make this on Thanksgiving.

      ★★★★★

      Reply
    7. Camila

      November 25, 2019 at 9:49 pm

      This looks amazing! I plan to make it the day before and bake it off the day of. Should I wait to pour the stock mixture and cream plus egg mixture onto the bread mixture until the day of? If I completely prepare it to the last step before baking, wont it get soggy?? Thanks!

      Reply
      • Life is but a Dish

        November 27, 2019 at 9:38 am

        That should be fine!

    8. Dana

      November 19, 2019 at 3:10 pm

      Where do you find your roasted chestnuts? Traders only had cooked chestnuts. Wasn’t sure that was the same?

      Reply
      • Life is but a Dish

        November 22, 2019 at 5:24 pm

        Yes thats the same!

    9. Susan

      November 19, 2019 at 1:52 pm

      I’m not a chestnut fan- any other nut to use?

      Reply
      • Kira

        November 21, 2021 at 3:08 pm

        I’ve done it with cashews. Still very good.

        ★★★★★

      • Laney Schwartz

        November 21, 2021 at 3:13 pm

        Love that idea!

    10. Julie

      November 17, 2019 at 10:06 am

      This looks so yummy! Can’t wait to try! I tried another recipe last year with sour dough and I didn’t like the “sour-ness”. What other kind of rustic bread would you use?

      Reply
      • Life is but a Dish

        November 18, 2019 at 2:33 pm

        Ciabatta!

    11. Carly

      November 04, 2019 at 9:05 am

      what can you substitute for the heavy cream if you have to keep it kosher?

      Reply
      • Life is but a Dish

        November 09, 2019 at 11:04 am

        a non dairy milk should be ok

    12. Hello gorgeous

      November 21, 2018 at 1:07 pm

      Can you stuff a bird with this or is it too wet? Looks delish!

      Reply
      • Life is but a Dish

        November 24, 2018 at 12:49 pm

        I’ve never tried, but I think its better on the side

    13. Jennifer Sawa

      November 20, 2018 at 7:47 pm

      Apparently chestnuts are not a thing in the Midwest. I can’t find them anywhere and I’m dreaming of this recipe. ???? Any alternative suggestions??

      Reply
      • Life is but a Dish

        November 24, 2018 at 12:50 pm

        You could try mushrooms!

    14. Steffanie Williams

      November 15, 2018 at 4:14 pm

      I’m wondering how important are the chestnuts? My daughter is allergic to All nuts so I will have to omit them. Which makes me sad! Thoughts?

      Reply
      • Life is but a Dish

        November 18, 2018 at 8:40 am

        I mean I love them in it but you could sub for something else or leave them out

    15. Evelyn

      November 21, 2017 at 8:38 am

      French bread ok to use?

      Reply
      • Life is but a Dish

        November 21, 2017 at 10:51 am

        Yes!

    16. Evelyn Guijarro

      November 19, 2017 at 2:18 pm

      Hi! Can I do one can of chicken stock and one beef?

      Reply
      • Life is but a Dish

        November 19, 2017 at 3:23 pm

        You could! The beef might be slightly stronger in flavor, but should still be fine!

    17. jenny

      November 08, 2017 at 10:38 pm

      Can this be made the day before TG? If so, when should it be taken out of the fridge the day of and what is the best temp and time to reheat? Thanks!

      Reply
      • Life is but a Dish

        November 09, 2017 at 2:09 pm

        Hi Jenny!

        Yes you could either make it the day before, or just assemble the day before then bake the day of. It’s great served at room temperature, or you can warm it through at about 250/300 for about 20-30 minutes. Hope this helps!

    18. Jessica

      September 16, 2017 at 11:59 am

      This looks and sounds delish. I’m making my first thanksgiving dinner at my house this year so I can’t wait to try this out!!

      Reply
      • Life is but a Dish

        September 16, 2017 at 9:45 pm

        Oh yes!! It’s our absolute favorite!! I hope you love it!

    19. Jessica

      August 26, 2017 at 10:12 pm

      I have been wanting to make this since last year and finally did for a thanksgiving in August! And oh my god! It was so good. Did not disappoint. No leftovers. So flavorful and delicious I can’t recommend trying it more!

      Reply
      • Life is but a Dish

        August 26, 2017 at 10:18 pm

        Omg I love this!!! I can’t wait to make it again for this year! Also, I want Thanksgiving in August!

    20. Lise - Mom Loves Baking

      November 18, 2016 at 12:56 pm

      Looks wonderful! Great for the holiday!

      Reply
    21. Megan @ MegUnprocessed

      November 18, 2016 at 10:19 am

      The herb flavors in this recipe sound amazing!!

      Reply
      • Life is but a Dish

        November 18, 2016 at 12:30 pm

        They really do make such a difference!

      • Jess

        December 03, 2020 at 9:30 am

        Do you think I could add a can of coconut milk to make it dairy free?

      • Life is but a Dish

        December 11, 2020 at 8:42 am

        Yes!

    22. Abigail Raines

      November 17, 2016 at 12:01 am

      Love all the fresh herbs you added here! Makes it so very tasty!!!

      Reply
      • Life is but a Dish

        November 17, 2016 at 1:12 pm

        Thanks Abigail!

    23. Jocelyn (Grandbaby Cakes)

      November 16, 2016 at 6:13 pm

      I want this!!!!!

      Reply
      • Life is but a Dish

        November 16, 2016 at 7:19 pm

        You can have it! So yum!

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