My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!
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. 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.
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.
Chestnut Herb Stuffing
- Yield: 8 1x
Description
My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!
Ingredients
- 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 whole 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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Jocelyn (Grandbaby Cakes)
I want this!!!!!
Life is but a Dish
You can have it! So yum!
Abigail Raines
Love all the fresh herbs you added here! Makes it so very tasty!!!
Life is but a Dish
Thanks Abigail!
Megan @ MegUnprocessed
The herb flavors in this recipe sound amazing!!
Life is but a Dish
They really do make such a difference!
Lise - Mom Loves Baking
Looks wonderful! Great for the holiday!
Jessica
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!
Life is but a Dish
Omg I love this!!! I can’t wait to make it again for this year! Also, I want Thanksgiving in August!
Jessica
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!!
Life is but a Dish
Oh yes!! It’s our absolute favorite!! I hope you love it!
jenny
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!
Life is but a Dish
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!
Evelyn Guijarro
Hi! Can I do one can of chicken stock and one beef?
Life is but a Dish
You could! The beef might be slightly stronger in flavor, but should still be fine!
Evelyn
French bread ok to use?
Life is but a Dish
Yes!
Steffanie Williams
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?
Life is but a Dish
I mean I love them in it but you could sub for something else or leave them out
Jennifer Sawa
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??
Life is but a Dish
You could try mushrooms!
Hello gorgeous
Can you stuff a bird with this or is it too wet? Looks delish!
Life is but a Dish
I’ve never tried, but I think its better on the side
Carly
what can you substitute for the heavy cream if you have to keep it kosher?
Life is but a Dish
a non dairy milk should be ok
Julie
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?
Life is but a Dish
Ciabatta!
Susan
I’m not a chestnut fan- any other nut to use?
Dana
Where do you find your roasted chestnuts? Traders only had cooked chestnuts. Wasn’t sure that was the same?
Life is but a Dish
Yes thats the same!
Camila
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!
Life is but a Dish
That should be fine!
Emily Dingmann
Always a HUGE hit when I make this on Thanksgiving.
★★★★★