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.

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!

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.

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.

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. :)

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!

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!

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

Didn't like it. Dry and bland.

Didn't like it. Dry and bland.