Chestnut Stuffing

Total Time:
1 hr 40 min
20 min
20 min
1 hr

8 to 10 servings

  • Butter, for greasing the baking dish
  • 6 cups 1/2-inch-cubed stale bread (country loaf)
  • 3 cups milk
  • 1/4 cup olive oil
  • 2 tablespoons chopped shallots
  • 1 cup finely chopped onions
  • 1/3 cup finely chopped peeled carrots
  • 1/4 cup finely chopped celery
  • 1 egg, beaten
  • 2 fresh sage leaves, chopped
  • 2 tablespoons chopped fresh Italian parsley
  • 1 rind of a medium orange, grated
  • 1 cup grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 2 cups cooked chestnuts, peeled and quartered
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.

  • Soak the stale bread in the milk in a large bowl for 20 minutes.

  • Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted.

  • Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well.

  • Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top.

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    This recipe is featured in:

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