advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

All About

Chestnuts

Explore 47 recipes, 25 videos, and more

recipe

This make-ahead recipe from Canlis chef Jason Franey uses an innovative water bath technique to keep the stuffing from drying out before it hits the holiday table. Pair with his Slow-Roasted Heritage Turkey with Orange and Sage and Cranberry-Orange Jam for a one-of-a-kind Thanksgiving feast.

advertisement

advertisement

advertisement

advertisement

recipe

Thanksgivings in Anna Lappe's house were always healthy. "It wasn't like there were sweet potatoes with marshmallows!" says the co-founder of the Small Planet Institute and author of "Diet for a Hot Planet."  "My mother [author Frances Moore Lappe] doesn't eat meat, so she wanted to make a stuffing that wasn't just discarded bread stuffed in a turkey. Here, the interesting flavors and texture come from her combination of herbs, the dried fruit, the nuts -- and the juiciness of all the onions. We're huge fans of onions."

recipe

Follow the recipe for roast turkey to cook the stuffing in the turkey cavity, or bake it separately as directed below. If you prefer to avoid peeling the chestnuts yourself, buy ones that have been cooked and peeled and are sold in jars or cans. You will need 1 1/4 cups.