New This Month

Chestnut Stuffing


You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more.

  • Servings: 12

Source: Martha Stewart Living, November 2005


  • 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
  • 1 1/2 pounds fresh chestnuts (4 cups), scored with an X
  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
  • 1 bunch celery, cut into 1/4-inch dice (about 4 cups)
  • 3 tablespoons finely chopped fresh sage
  • 5 cups homemade or low-sodium store-bought chicken stock
  • 1 tablespoon coarse salt
  • 3 cups coarsely chopped fresh flat-leaf parsley
  • Freshly ground pepper


  1. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

  2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.

  3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.

  4. Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Reviews Add a comment

  • cat_fewd
    29 NOV, 2013
    This was delicious. I grew up in a house that generally did not eat stuffing at Thanksgiving, so I am just now discovering it. Last year, I tried a recipe that used eggs and did not turn out very well. This one is DELICIOUS! I used veggie broth, because our family is vegetarian and DRIED sage, because I didn't have any fresh. So good. I think I'll be making it throughout the year.
  • Kristi5
    4 NOV, 2012
    I have made this dressing recipe for the past few years and everytime it has a purple look to it. I thought maybe the chestnuts combined with the sage caused some reaction, so I changed to walnuts. That didn't help. It still has a light purple look to it that puts people off. The flavor is excellent, but the appearance is more Halloween than Thanksgiving. Please help!
  • AnnBrennan
    15 JAN, 2012
    At Sur La Table you can purchase a chestnut cutter and a roasting pan just for chestnuts. When in season I roast chestnuts just about every night - YUMMY. Heat oven to 375 place prepared chestnuts in for 13 minutes - shake - another 13 minutes. If the nuts are small cut your time to 10 - 11 minutes each time.
  • MS10649795
    23 NOV, 2011
    Hi, hope I'm not too late with tips on the chestnuts. I've made chestnut stuffing for many years and cut the x's. what a task!! A couple of years ago I had the idea to ust a nut cracker (I started with a hammer). The nutcraker takes a little effort but much easier than the x's. Trust me..I boil mine. It's also easy to get the meat out of the nuts with a fork. In fact, I just finished 3 lbs of getting them ready. I also use pork/beef/giblets w/sage, rosemary, thyme & parsley. Use bags of bread.
  • abedell
    15 DEC, 2010
    Unfortunately there is no quick way to shell chestnuts. In my experience anyway... the trick, I've noticed, is to make sure they are cooked. And use a paring knife, catching the edge of the X and slicing it as if you were peeling a potato. It'll still take a while, though... but I think it's worth it in the end. :)
  • hasshoes
    21 NOV, 2010
    Does anyone have any chestnut shelling tips? I do the "x", but it still takes me hours (and serious finger pain!) to shell them. Thanks!
  • peoplecallmemartha
    16 NOV, 2010
    I have made this entire menu for 5 years now. My family LOVES all the recipes. The stuffing is wonderful! I do part in the turkey and part in a pan to get the edges crispy. I also finish the portion from the turkey in the pan (stuffed in the turkey from this menu also... YUM!!!! ). I also started adding some italian sausage the last couple years and it's incredible!
  • KevCountry
    5 DEC, 2008
    I thought this recipe was the best stuffing I have ever made. I have made it for two years now and everyone wants the recipe. I admit I did alter it by adding 1 cup of craisins, using half the amount of parsley and chestnuts and adding one cube of chicken bullion to the broth to give it a kicked up chicken flavour. I don't quite understand how the woman who wrote dry and bland made it happen that way. There is plenty of liquid to make it very moist. Kevin Willeford
  • crainny
    5 DEC, 2008
    Didn't like it. Dry and bland.
  • crainny
    5 DEC, 2008
    Didn't like it. Dry and bland.