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Chestnut Stuffing

 Chestnut Stuffing
It wouldn't be Thanksgiving without a serving of my family's favorite stuffing. If you can't find jarred chestnuts at your grocery store, check gourmet cooking shops or order them online. —Lee Bremson, Kansas City, Missouri
21 ServingsPrep: 40 min. Bake: 35 min.

Ingredients

  • 1 large onion, chopped
  • 1/2 cup chopped fennel bulb
  • 1-1/2 cups butter, cubed, divided
  • 2 garlic cloves, minced
  • 2 cups peeled cooked chestnuts, coarsely chopped
  • 1 large pear, chopped
  • 1 cup chicken broth
  • 1/2 cup mixed dried fruit, coarsely chopped
  • 2 teaspoons poultry seasoning
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 loaves day-old white bread (1 pound each), cubed
  • 3 eggs
  • 1/4 cup 2% milk

Directions

  • Preheat oven to 350°. In a large skillet, saute onion and fennel
  • in 1/2 cup butter until tender. Stir in garlic; cook 2 minutes
  • longer. Stir in chestnuts, pear, broth, dried fruit, seasonings and
  • remaining butter; cook until butter is melted. Bring to a boil.
  • Reduce heat; simmer, uncovered, 3-4 minutes or until dried fruit is
  • softened.
  • Place in a large bowl. Stir in bread cubes. Whisk eggs and milk;

2 of 2

Chestnut Stuffing (continued)

Directions (continued)

  • drizzle over stuffing and toss to coat.
  • Transfer to a greased 13x9-in. and a greased 8-in.-square baking
  • dish. Bake, uncovered, at 25 minutes. Uncover; bake 10-15 minutes
  • longer or until lightly browned. Yield: 21 servings.
Nutritional Facts: 3/4 cup equals 290 calories, 16 g fat (9 g saturated fat), 65 mg cholesterol, 503 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.