Simple but seriously yummy.

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan.

  • Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

Nutrition Facts

1102.7 calories; protein 79.4g 159% DV; carbohydrates 76.3g 25% DV; fat 51.2g 79% DV; cholesterol 262mg 87% DV; sodium 838.3mg 34% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
Melt in your mouth kind of yummy! Read More
(23)

Most helpful critical review

Rating: 1 stars
10/28/2010
very dry boring and bland.......... Read More
(14)
21 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/24/2003
Melt in your mouth kind of yummy! Read More
(23)
Rating: 5 stars
11/05/2010
obviously miss francis is a hard woman to please but i found this dish very tasty and obviously being a better cook than miss francis my turkey was moist and delicious. Thanks for sharing this recipe. Ignore the snobs of society Read More
(15)
Rating: 1 stars
10/28/2010
very dry boring and bland.......... Read More
(14)
Advertisement
Rating: 5 stars
11/30/2009
This was a hit last night for Thanksgiving! I'd never cooked with chestnuts before (half of the bag I bought had spoiled unfortunately so the stuffing wasn't all that chestnutty); they were a seriously yummy addition to stuffing but time consuming to prepare. I added apples and used fresh herbs instead of dried which I think is crucial to the flavor and appearance. I baked the leftover stuffing that didn't make it into the turkey and it was a bit buttery--next time I might cut down on the butter and substitute some broth. We had an extra two guests for dinner last night and now there is just not enough leftovers! I might make another batch of this stuffing--it's seriously good. Read More
(12)
Rating: 5 stars
11/11/2011
I've been making chestnut stuffing for more than 30 years my mother made it before me and my grandmother had the recipe from her mother. I used to criss cross the chestnut too and that is a task I did for many years & hated it. My fingers were so sore and took over an hour to peel 2-3 lbs. About 4 yrs ago I decided to take a hammer to them. I hit each w/a hammer until they are split then put them in the water for about 30 minutes until they are soft inside. You can also put them in the oven after they have been hit to save the vitamins. Then run them under cold water if I want to use them right away or wait until they cool. I also use ground beef and cook the giblets and grind them up and add them along w/onions garlic salt/pepper oregano and bags of bread stuffing. I used to fry all of this for years but now I put the stuffing in the oven and cover w/tin foil and bake for about 45 minutes (depending on the amount). Much easier and just as tasty. This can be done a day in advance. Stuff the bird as usual on Tday. Have a great Thanksgiving everyone!!! Read More
(11)
Rating: 4 stars
10/13/2009
The stuffing was very tasty but too much bread crumbs and not enough other stuff. If i make this again in future i'll definitely add some fresh fruit (apples pears). Read More
(9)
Advertisement
Rating: 5 stars
11/29/2007
Deeeelicious! This went over well at my Thanksgiving dinner. Bad thing that there wasn't any leftovers! Read More
(6)
Rating: 3 stars
11/26/2005
this was a huge hit I did add fresh herbs instead of dried and was generous also cut the butter in 1/2 and added 2 cans of chicken broth also made my own croutons from 12 grain bread am sure I will be asked to make it again Read More
(5)
Rating: 4 stars
08/29/2002
Using toasted chestnuts might have been a better idea. Read More
(5)