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Epicurious

Chestnut Stuffing

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 one day more. (You could also dry them in a 300°F oven for 20 to 30 minutes, if necessary.)

Recipe information

  • Yield

    Serves 10 to 12

Ingredients

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds (4 cups) fresh chestnuts
3/4 cup (1 1/2 sticks) unsalted butter
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 bunch celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups Basic Chicken Stock (page 41)
3 cups coarsely chopped fresh flat-leaf parsley
1 tablespoon coarse salt
Freshly ground pepper

Preparation

  1. Step 1

    Dry bread cubes Spread bread cubes in single layers on baking sheets. Let dry overnight at room temperature, uncovered.

    Step 2

    Peel chestnuts Bring a large saucepan of water to a boil. Score chestnuts on the bottom with an X, then boil until soft, about 20 minutes. Drain and let cool slightly, then peel and quarter.

    Step 3

    Make stuffing Melt butter in a large skillet over medium heat. Add onions and celery and cook, stirring frequently, until translucent, about 10 minutes. Add sage and cook 3 minutes. Stir in 1/2 cup stock and cook until reduced by half, about 5 minutes. Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, reserved chestnuts and bread cubes, and the parsley; season with salt and pepper and toss to combine. Proceed to stuff the turkey according to Perfect Roast Turkey recipe (page 149). If not stuffing turkey, transfer to a buttered 17-by 12-inch baking dish. Cover with parchment-lined foil and bake at 350°F for 25 minutes, then remove foil and continue baking until heated through and top is golden brown, 30 minutes more.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsStuffingChestnutNutSideDinnerNut FreeOven BakeThanksgivingChristmasCookbooks
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