Herbed Chestnut Stuffing

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  • 2 1/2 cups chestnuts
  • 1 celery rib, chopped
  • 2 tablespoons finely chopped onion
  • 1 cup butter, cubed
  • 1 package (12 ounces) unseasoned stuffing cubes
  • 2 cups chicken broth, divided
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon pepper
  • 1/8 teaspoon ground nutmeg


  1. With a small sharp knife, score an “X” on the rounded side of each chestnut, being careful not to cut through the nutmeat.
  2. In a Dutch oven, bring 8 cups water to a boil.
  3. Add chestnuts.
  4. Return to a boil; cook, uncovered, for 15 minutes.
  5. Drain and return chestnuts to the pan; cover and keep warm.
  6. With a kitchen towel or pot holder, remove one or two chestnuts at a time.
  7. Peel and discard outer shell and inner skin.
  8. Slice nutmeats.
  9. In a large saucepan, sauté celery and onion in butter until crisp-tender.
  10. Add chestnuts; sauté 5 minutes longer.
  11. Stir in the stuffing cubes, 1 1/2 cups broth and seasonings.
  12. Transfer to a greased 13-inch by 9-inch baking dish; pour remaining broth over top.
  13. Cover and bake at 350° for 20-25 minutes or until heated through.

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