Chestnut Stuffing

If baking outside the turkey, heat the oven to 400 degrees. Add 1/3 cup chicken stock, and place in a 9-by-13-inch buttered baking pan. Bake until it's crusty and golden on top, about 30 minutes.

  • Yield: Makes 6 cups
Chestnut Stuffing

Source: Martha Stewart Living, November 1999


  • 12 slices white bread, crusts removed
  • 2 tablespoons unsalted butter
  • 1 small onion, diced into 1/4-inch pieces
  • 1 rib celery, diced into 1/4-inch pieces
  • 5 chicken livers
  • 10 chestnuts, blanched and peeled if fresh, roughly chopped
  • 1/2 teaspoon coarsely chopped fresh rosemary
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 1/4 cup heavy cream
  • 2 tablespoons cognac
  • 1 bunch watercress, large stems removed, finely chopped
  • 1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat


  1. Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.

  2. Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.

  3. Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, cognac, and watercress.

Cook's Notes

To peel a fresh chestnut, score the flat side with an "x." Simmer the chestnuts in water, or roast at 350 degrees, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.


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