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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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 (9)

64 Ratings
  • 5 star values: 23
  • 4 star values: 24
  • 3 star values: 8
  • 2 star values: 8
  • 1 star values: 1
Rating: Unrated
11/26/2010
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.
Rating: Unrated
12/04/2008
This recipe is a keeper! it got rave reviews at Thanksgiving dinner, and still tasted good the following day.
Rating: Unrated
12/02/2008
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.
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Rating: Unrated
12/02/2008
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!
Rating: Unrated
11/28/2008
I used walnuts instead of chestnuts. I also halved the recipe and it made plenty for four people. It was a big hit.
Rating: Unrated
11/28/2008
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.
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Rating: Unrated
11/19/2008
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.
Rating: Unrated
09/19/2008
Martha this is a good stuffing recipe that I like adding some raisins to.plus 1 tbsp of molasses. Thanks for your delicious stuffing recipe!
Rating: Unrated
11/21/2007
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.