Thanksgiving Chestnut Stuffing
Chestnuts are such a tasty part of autumn that we love to add them to our stuffing recipes. They are best peeled while still hot, but it's so worth it - just keep cool water nearby. You'll love the flavor they impart!
Notes
- You can also opt to microwave 10 chestnuts at a time on high for 1 and 1/2 minutes, uncovered, turning midway (score the shells first).
- I always make extra stuffing and bake int in a covered dish at 350F degrees one hour.
Why You'll Love This Recipe
Here are our top 5 reasons to make our Thanksgiving Chestnut Stuffing:
1. Rich, Nutty Flavor: Chestnuts add a deliciously rich and nutty flavor to the stuffing that will elevate your Thanksgiving meal to a whole new level. The unique taste of chestnuts pairs perfectly with the traditional herbs and spices in the stuffing.
2. Autumnal Vibes: Nothing says fall like chestnuts, and this stuffing recipe is the perfect way to embrace the season. The warm, earthy flavors of the chestnuts will make your Thanksgiving feast feel cozy and comforting.
3. Textural Contrast: The addition of chestnuts provides a delightful crunch to the stuffing, adding a satisfying textural contrast to the soft bread and savory vegetables. Each bite is a delightful mix of flavors and textures that will keep you coming back for more.
4. Impressive Presentation: Chestnuts aren't a common ingredient in stuffing recipes, so including them in your Thanksgiving spread will impress your guests. They'll love the unexpected twist on a classic dish and appreciate the effort you put into creating a memorable meal.
5. Easy to Make: Despite the extra step of peeling the chestnuts, this stuffing recipe is actually quite easy to make. With just a handful of ingredients and simple instructions, you can have a delicious and impressive side dish ready to serve in no time. Plus, the reward of the delicious flavor makes it all worth it!
Ingredients
- 1/2 pound ground beef
- 2 large onions, chopped
- 4 stalks celery, chopped
- 3 apples, chopped
- 2 eggs
- 1 teaspoon salt
- 1/3 teaspoon sage
- 2 cups dry breadcrumbs
- turkey liver chopped
- 2 pounds chestnuts
- parsley, chopped
- 1 handful of raisins
- pepper, to taste
Instructions
- While gathering together ingredients, soak raisins in boiling-hot water.
- Fry onions, parsley, celery, liver and ground beef until beef is browned.
- Using a sharp knife, score an X into the flat side of the chesnut shells.
- Drop about 12 at a time into boiling water and leave 4 minutes.
- Remove 3 or 4 chestnuts at a time with a slotted spoon and plunge into cold water to make cool enough to handle.
- Remove shell and husk, discarding any black places.
- Drain the raisins.
- Combine beef mixture with the raisins, apples, chestnuts, eggs, salt, sage, breadcrumbs, and pepper and add enough water just to make a mushy mixture. Mix well.
- Salt both turkey cavities well, stuff loosely and sew up. Prepare as you would any other stuffed turkey.
