Chestnut Stuffing

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Chestnut Stuffing

Chestnut Stuffing
Servings 8


  • 2 pounds chestnuts
  • 2 cups butter
  • 2 cups minced onion
  • 2 cups minced celery
  • 10 cups dried bread crumbs
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried savory
  • 1 teaspoon dried rosemary
  • salt to taste


  • With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

    Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste.

    Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.

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