This is a family favorite. My Nana Bebe made it and now all of the girls in my family do too. The chestnuts give a slightly sweet, piquant flavor to a traditional stuffing. Yum!

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
20
Yield:
10 cups
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F (245 degrees C). Cut an "X" into the bottom of each chestnut using a sharp knife, trying not to pierce through the skin. Arrange chestnuts on a baking sheet.

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  • Bake in the preheated oven until toasted, about 15 minutes. Cool chestnuts until easily handled. Shell and peel chestnuts and break into small pieces. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Heat butter in a skillet over medium heat; cook and stir celery and onion until onion is soft and translucent, about 10 minutes. Add chestnuts, salt, poultry seasoning, and black pepper; stir until evenly mixed.

  • Put bread cubes in a large bowl. Mix chestnut mixture into bread cubes. Beat eggs and milk together in a bowl; drizzle over bread cube mixture and toss to coat. Transfer mixture to a baking dish.

  • Bake in the preheated oven until browned and crisp, 30 to 45 minutes.

Cook's Note:

You can also stuff turkey with bread cube mixture and place extra in aluminum foil in oven to cook. Bake turkey in 350 degrees F (175 degrees C) oven until no longer pink at the bone and the juices run clear. An instant-read thermometer inserted into the thickest part of the thigh should read 165 degrees F (74 degrees C).

Nutrition Facts

125 calories; protein 2.1g; carbohydrates 11.4g; fat 8g; cholesterol 37.1mg; sodium 332mg. Full Nutrition
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