New This Month

Chestnut and Apple Stuffing


Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2006


  • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 2 medium onions, chopped (2 cups)
  • 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/4 cup coarsely chopped fresh sage
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • 3 large eggs, lightly beaten


  1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.

  2. In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.

  3. Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Reviews Add a comment

  • herglasslegs
    26 NOV, 2010
    For some reason, when this was finished, the bread had actually turned purple? I'm not sure how it happened. I also buttered the dish well, but the entire thing ended up burning to the bottom. This dish was just okay, nothing spectacular.
  • asoria1123
    4 DEC, 2008
    This recipe is a keeper! it got rave reviews at Thanksgiving dinner, and still tasted good the following day.
  • SpringSnoopy
    2 DEC, 2008
    Excellent. Now a Thanksgiving favorite. "Dry-packed chestnuts" in a can were hard to find and were expensive, although tasted great. Haven't tried it, but others' suggestions to roast your own chestnuts or substitute w. walnuts sounds like a good idea.
  • marcybmom
    2 DEC, 2008
    This is delicious! I could not find the jarred chestnuts so I had to roast them myself (easier than it sounds). Both my husband and 8 year old loved it. They had some for Thanksgiving dinner, and wanted that for lunch and dinner the day after Thanksgiving!
  • yellowochre
    28 NOV, 2008
    I used walnuts instead of chestnuts. I also halved the recipe and it made plenty for four people. It was a big hit.
  • yellowochre
    28 NOV, 2008
    I substituted walnuts for chestnuts. I also halved the recipe and it made more than enough for four people. It's delicious and easy-to-make and it was a big hit with my family.
  • withattitude
    19 NOV, 2008
    When my daughters took over the holiday, one by one, my third daughter started with this recipe. It has now become our tradition, we have every Thanksgiving and Christmas. By the way, this is the daughter who had no clue about the kitchen when she start this recipe.
  • Clair_h
    19 SEP, 2008
    Martha this is a good stuffing recipe that I like adding some raisins 1 tbsp of molasses. Thanks for your delicious stuffing recipe!
  • mtlfoodie
    21 NOV, 2007
    Another winner here. I substituted the chestnuts for pecans. Next time I will add only 1egg instead of 3 or maybe even leave them out. It will give the stuffing a lighter consistency.