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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.

Source: Everyday Food, November 2006
Total Time Prep Servings



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How would you rate this recipe?
  • 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.

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