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Chestnut Stuffing

Recipe photo courtesy of Maria Robledo

Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). 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.

Source: Martha Stewart Living, November 2005



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How would you rate this recipe?
  • pkanecat
    12 NOV, 2018
    I accidentally gave 1 star..I meant to give it 5..I have been making this stuffing since Martha published it..its awesome! I use store bought herbed cubed bread and tons of parsley and I add Bells poultry powder to it..Its phenomenal every 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!
    • pkanecat
      12 NOV, 2018
      Dont use red are supposed to use yellow onions
    • calebegreene
      9 NOV, 2018
      Try washing your hands first.
  • 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.
  • 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!
  • kevcountrync
    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.

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