Chestnut Herb Stuffing
This Chestnut Herb Stuffing combines the earthiness of roasted chestnuts, fragrant herbs, and hearty bread for a dish that’s comforting and flavorful. It’s the perfect side dish to elevate your holiday table and guaranteed to be a crowd pleaser.
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.
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. 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.
As a busy home cook, I had actually never made stuffing before! This was my first time and I’ll never use another recipe again.
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!
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.
Cozy Chestnut Herb Stuffing
- Yield: 8 1x
Description
This Chestnut Herb Stuffing combines the earthiness of roasted chestnuts, fragrant herbs, and hearty bread for a dish that’s comforting and flavorful. It’s the perfect side dish to elevate your holiday table and guaranteed to be a crowd pleaser.
Ingredients
- 1 16 ounce loaf rustic bread, diced into 1 inch cubes
- 2 tablespoons unsalted butter (plus 4 tablespoons)
- 2 celery ribs (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
- 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.
- 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.
- 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.
- 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.
- 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!!!
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This was worth making. Herbaceous, savory, delicious, sage pronounced, not just a side dish but a dish worth making. I sauteed vegetables with pancetta instead of butter, otherwise everything the same.
Oh thank you so much!
Hello , I am going to make this tomorrow for Christmas Eve dinner at my daughters.
She doesn’t like onions , will it alter the flavour a lot by leaving them out ?
The onions definitely add a lot of flavor but you can try without!
Excellent results, delicious! The chestnut flavor was great, slightly muted by lots of cream which added unnecessary richness; I’ll use more chestnuts (10 oz) and less heavy cream (8 oz) next time. Combining wet & dry quickly, before transferring to the casserole, was key to a light & fluffy consistency.
Only needs one pot; first braise the veggies, then heat the stock; whisk the eggs & seasoning in bowl, before combining the croutons & stock, then folding in the eggs. After 6 tablespoons of butter in dressing, did not add more to top (“few small pats of butter on top” listed in Instructions but not in Ingredients).
Big hit at Thanksgiving, got requests for the recipe.
Laney,
This was the best recipe ever! I was so nervous to make it for Thanksgiving but it was totally easy and turned out so delicious. Thank you!!!
I’m so glad!!
My family has made a very similar stuffing for over 60 years. Add some italian sausage, browned and cut into tiny cubes. Mix it all together (use your hands to really get everything together) and let it set for a while (1 hour to 12 hours). SHould be damp, not wet The bread crumbs/cubes will soften a little. Don’t overdo the liquid while it sets. Add a bit more stock and butter and pop in the oven. Trust me.
Sounds delicious!
Hi – I literally just got back from the store and forgot Heavy Cream! Is there a substitute for this? (Whole milk, half & half?)
Thank you!
Yes you can use whole milk or half and half no problem!
Hi Laney, absolutely marvelous recipe I’m taking it to an early celebration tomorrow, but made a double batch as I have a small pan for my home next week. If I put this in the freezer, do you think that will be OK and how about heating instructions?
Yes you can totally freeze it! You can let it thaw in the fridge overnight then reheat on low until warmed through
For rustic bread is this asking for sourdough or Italian?
Either works great! I love using sourdough.
I made it last year for the first time and everyone loved it! I can’t remember what I did with the parsley and the instructions do not specify. Is it used just as a garnish before serving?
Hi Dennis! I’m glad everyone loved it! In step number 4 it says to add the eggs, chestnuts and herbs (this includes the parsley). Hope that helps!
Hi Laney,
If I double the recipe, which size pan should I use?
It would need to be pretty big as the regular recipes fits nicely in a 9x13in pan.
This looks delicious. Thinking of including it for my veggie members of family on Christmas Day. Can it be made and frozen in advance of the day?
Absolutely but you don’t need to freeze it if only making it the day before. You can just reheat or bake the next day!
I made this recipe for the first time for Thanksgiving this year. It is a lot of prep but oh my goodness was it worth it! A truly spectacular stuffing. Hot tip from Laney – I did all the prep the night before and then assembled and cooked the early afternoon of Thanksgiving and just let it hangout on the stove at room temp until dinner. It was perfect and my guests were blown away. I’ll definitely make it again.
It definitely has more steps than my usual recipes but I’m so glad you felt it was worth it! Such a special dish!
4th year making this stuffing and it has become a beloved and reliable Thanksgiving dish! I recommend to so many friends and co-workers looking for a new stuffing recipe!! So easy and delish! Have also made with gluten free bread and it turns out great every time!
Thank you so much for sharing the recipe!
This is hands down the best stuffing recipe!
Thank you Amy!!
I was originally very intimidated about making stuffing from scratch! Laney’s Chestnut Herb Stuffing recipe is so easy to follow and delicious. My little kids didn’t love the chestnuts as much as my husband and I, so now mix half with them and half with craisins. It’s a hit every time we make it.
Ooooh craisins are a great idea!
My mom, who doesn’t even like stuffing, loved this! I used mushrooms in place of the chestnuts. 😋 So good!
Love the idea of using mushrooms instead and so happy it worked!
This is the best stuffing! So delicious and full of texture and flavor.
I feel the same, thank you Andrea!
Love this recipe ! We had tried to make Chestnut stuffing before with mixed results. This is perfect every time!
Perfect every time!! love to hear it.
Truly the best stuffing ever! It’s always requested now, thanks Laney!!!
Makes me so happy!! Love to see you still cooking!
Hi Laney, I’m going to try this recipe this year for Thanksgiving. If I can’t find some of the fresh herbs (which happens often around Thanksgiving in our small town) can I use dry herbs instead? If so, what amounts would you recommend?
Thanks, Carla
Sure! I would use about half the amount of dried herbs as they are much stronger.
What do you mean by a stalk of celery? Is it a rib or the whole bunch? The internet has mixed definitions. I am assuming you mean rib since there are 2 of them.
Yes ribs!!
Thanks for asking this question. A stalk is the entire plant, which has a bunch of ribs.
I wish Laney would edit her recipe to say 2 ribs (rather that the current “2 stalks”)
Happy to update it.
I love chestnuts and I just discovered this recipe and cannot wait to make it this Thanksgiving. Please tell me, though: Can I assemble the dish ahead of time, store it in the fridge and bake it on Thanksgiving?
Yes, yes and yes!
Delicious! I was craving a chestnut stuffing and this hit the spot. I accidentally added twice the stock but managed to salvage it with an adjusted baking time and temperature. Can’t wait to try it next time mistake free!
Glad it still worked out!
This is now my go to stuffing recipe for a few years now and it’s my favorite dish of Thanksgiving Day! I add dried cranberries for a little sweet surprise.
Oh that’s a great idea!!
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.
Oh this makes me so happy!!!!
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!
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!!!
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.
Added 4 shitakes, fresh & diced and used cornbread. . Skipeed saute and threw all into a baking dish. Delish!
Always a HUGE hit when I make this on Thanksgiving.
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!
That should be fine!
Where do you find your roasted chestnuts? Traders only had cooked chestnuts. Wasn’t sure that was the same?
Yes thats the same!
I’m not a chestnut fan- any other nut to use?
I’ve done it with cashews. Still very good.
Love that idea!
If you’re “not a chestnut fan,” then why are you looking at a CHESTNUT stuffing recipe???
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?
Ciabatta!
what can you substitute for the heavy cream if you have to keep it kosher?
a non dairy milk should be ok
Can you stuff a bird with this or is it too wet? Looks delish!
I’ve never tried, but I think its better on the side
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??
You could try mushrooms!
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?
I mean I love them in it but you could sub for something else or leave them out
It’s CHESTNUT stuffing; they’re essential. You should be searching for another stuffing recipe that doesn’t involve chestnuts.
I was originally very intimidated about making stuffing from scratch! Laney’s Chestnut Herb Stuffing recipe is so easy to follow and delicious. My little kids didn’t love the chestnuts as much as my husband and I, so now mix half with them and half with craisins. It’s a hit every time we make it.
French bread ok to use?
Yes!
Hi! Can I do one can of chicken stock and one beef?
You could! The beef might be slightly stronger in flavor, but should still be fine!
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!
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!
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!!
Oh yes!! It’s our absolute favorite!! I hope you love it!
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!
Omg I love this!!! I can’t wait to make it again for this year! Also, I want Thanksgiving in August!
Looks wonderful! Great for the holiday!
The herb flavors in this recipe sound amazing!!
They really do make such a difference!
Do you think I could add a can of coconut milk to make it dairy free?
Yes!
Love all the fresh herbs you added here! Makes it so very tasty!!!
Thanks Abigail!
I want this!!!!!
You can have it! So yum!