Ginger Chestnut Stuffing

No ratings yet

Ginger Chestnut Stuffing

Ginger Chestnut Stuffing


  • 4 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1/4 cup maple syrup
  • 3 tablespoons grated fresh ginger
  • 11/2 cups cooked shelled, roughly chopped fresh chestnuts or vacuum-packed shelled chestnuts
  • 3 cups 1-inch cubes whole-grain bread about 11/2 pounds
  • 3 large eggs
  • 1 cup chicken stock


  • Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed. If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped. Combine the chestnuts, the soaked bread, add the fresh ginger and maple syrup, and season with salt and pepper. Place the stuffing mixture into a 1 1/2 -quart baking casserole, and dot with butter. Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.