Chestnut Stuffing Recipe

Chestnut stuffing recipe

The Spruce / Cara Cormack

Prep: 25 mins
Cook: 50 mins
Total: 75 mins
Servings: 16 servings
Nutrition Facts (per serving)
312 Calories
15g Fat
37g Carbs
8g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 312
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 41%
Cholesterol 66mg 22%
Sodium 508mg 22%
Total Carbohydrate 37g 13%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 8g
Vitamin C 5mg 26%
Calcium 111mg 9%
Iron 2mg 12%
Potassium 250mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This fabulous traditional chestnut stuffing recipe using fresh chestnuts is a very delicious and rich side dish. It's perfect stuffed into a turkey for Thanksgiving, or baked in a casserole dish at 350 F for about an hour and served with roast chicken or meatloaf.

You can certainly make this dish with fresh chestnuts, but you can use canned, peeled, and roasted chestnuts as well. The flavor of the canned product is close to the freshly roasted variety, with much less work.

Chestnuts add a subtle nutty flavor to this easy recipe and a wonderful texture. Serve with some roasted asparagus or steamed green beans and whatever main dish you'd like.


  • 2 cups whole fresh chestnuts

  • 1 cup (8 ounces) unsalted butter

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dried marjoram

  • 1 teaspoon dried thyme

  • 1/2 teaspoon poultry seasoning

  • 1 pound white bread, cubed and dried overnight

  • 1 pound whole-wheat bread, cubed and dried overnight

  • 3 large eggs

  • 1/3 cup milk

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chestnut stuffings
    ​The Spruce / Cara Cormack
  2. With a sharp knife, cut slits in the surface of the chestnuts.

    Cut chestnut
    ​The Spruce / Cara Cormack
  3. Place the chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover the saucepan, reduce the heat to medium, and simmer for 25 minutes or until the chestnuts are tender when pierced with a knife.

    Chesnuts in pot
    ​The Spruce / Cara Cormack
  4. Drain the pan and let the chestnuts cool until you can handle them.

    Drain the pan
    ​The Spruce / Cara Cormack
  5. Carefully peel the chestnuts using a sharp knife. Discard the skins and chop the chestnut meat coarsely. You can substitute 2 cups of canned chestnuts, rinsed, and drained.

    Peel chestnuts
    ​The Spruce / Cara Cormack
  6. Preheat the oven to 350 F.

  7. In a medium saucepan over medium heat, melt the butter. Stir in the cooked and chopped chestnuts, onion, garlic, salt, pepper, marjoram, thyme, and poultry seasoning. Cook until the onions are tender, about 3 minutes.

    Melt butter
    ​The Spruce / Cara Cormack
  8. Transfer everything to a medium baking dish and mix with the cubed bread.

    ​The Spruce / Cara Cormack
  9. In a small bowl, beat together the eggs and milk. 

    Mix eggs
    ​The Spruce / Cara Cormack
  10. Drizzle this over the cubed bread mixture. Toss with your hands gently to coat everything well.

    Drizzle over cubed bread
    ​The Spruce / Cara Cormack
  11. You're ready to stuff your bird.

    Chestnut stuffing
    ​The Spruce / Cara Cormack


  • Use this mixture to stuff into a seasoned turkey. Roast according to the directions on roasting tables.
  • If stuffing is left over, place it in a greased casserole and bake at 350 F for 55 to 65 minutes, or until the top is crisp/lightly browned and a thermometer registers 165 F.