Name: Chestnut Stuffing
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H35M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 12 servings
Ingredients: 1 pound fresh chestnuts; 8 cups coarse fresh breadcrumbs, from crusty bread; 4 cups diced cornbread; 1 cup (2 sticks) unsalted butter, plus more for baking dish; 2 celery ribs, chopped; 1 extra-large yellow onion, chopped; 1 turkey liver, cleaned and finely chopped; 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought; 1/2 cup fresh flat-leaf parsley leaves, chopped; 1/4 cup fresh sage leaves, chopped; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 large eggs, lightly beaten

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.
Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.

Cook’s Note

You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces. But your house will not smell as good.

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Chestnut Stuffing

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