Chestnut Stuffing

How to Make Chestnut Stuffing

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1. Heat the oven to 190°C / 375°F and grease a 20 cm square baking dish.

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2. Melt the butter in a frying pan over medium heat and cook the onion and celery for 8 minutes, until soft. Let them cool for 5 minutes.

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3. Mix the sausage meat, chestnuts, breadcrumbs, sage, thyme, parsley, lemon zest, egg, stock, salt and pepper in a large bowl with the onion and celery, working it together with your hands until well combined.

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4. Press the mixture into the dish and smooth the top.

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5. Bake for 40 minutes, until golden and crisp on top and the centre reads 74°C / 165°F.

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6. Leave to stand for 5 minutes, then serve hot.

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Tips for Making Chestnut Stuffing

• Chop the chestnuts roughly. Big pieces give texture and sweetness, while very fine ones vanish into the stuffing.
• Use fresh breadcrumbs from day-old bread. They soak up the juices and stay light, and dried crumbs make the stuffing dense and dry.
• Cool the cooked onion before mixing. A hot mixture can start to cook the egg and the sausage meat and makes the mixture greasy.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Chestnut Stuffing

• Roast turkey
• Pigs in blankets
• Cranberry sauce

Storing & Reheating Chestnut Stuffing

The raw mixture keeps in the fridge for up to 2 days and can be baked on the day. Baked stuffing keeps for up to 3 days and reheats in a 180°C oven for 15 minutes. Freeze unbaked for up to 2 months.

Chestnut Stuffing FAQ: Common Questions

Chestnut Stuffing Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.