Herbed Chestnut Stuffing Recipe
Herbed Chestnut Stuffing Recipe photo by Taste of Home

Herbed Chestnut Stuffing Recipe

Publisher Photo
Chestnuts lend a bit of crunch to every bite of this moist, buttery stuffing. One taste and you'll understand why it's a family favorite!—Tammy Nordberg, Caledonia, Illinois
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup equals 293 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 611 mg sodium, 33 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  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. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Slice nutmeats.
  3. In a large saucepan, saute celery and onion in butter until crisp-tender. Add chestnuts; saute 5 minutes longer. Stir in the stuffing cubes, 1-1/2 cups broth and seasonings.
  4. Transfer to a greased 13-in. x 9-in. baking dish; pour remaining broth over top. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 12 servings (3/4 cup each).
To Make Ahead: One to two days before, boil, peel and slice the chestnuts; cover and refrigerate.
Originally published as Herbed Chestnut Stuffing in Taste of Home Christmas Annual Annual 2010, p30

Nutritional Facts

3/4 cup equals 293 calories, 17 g fat (10 g saturated fat), 41 mg cholesterol, 611 mg sodium, 33 g carbohydrate, 4 g fiber, 5 g protein.

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