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Chestnut Stuffing

Chestnut Stuffing

Oxmoor House JANUARY 1983

  • Yield: 9 cups (enough for a 12-pound turkey)


  • 1 1/2 pounds raw chestnuts
  • 1 cup butter or margarine
  • 1 1/2 cups chopped celery
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1 teaspoon dried whole thyme
  • 1 teaspoon ground marjoram
  • 1/2 teaspoon pepper
  • 8 cups soft breadcrumbs


Place chestnuts in a medium saucepan; cover with water, and bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid. Chop chestnuts; set aside

Melt butter in a large Dutch oven over low heat. Add celery, onion, salt, thyme, marjoram, and pepper, stirring well. Cook over medium heat 10 minutes, stirring frequently. Remove from heat; gradually add breadcrumbs and chestnuts, stirring until well combined.


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Chestnut Stuffing recipe