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Chestnut Stuffing Recipe

British · Side dish · 60 min total

A classic British-style stuffing with sweet roasted chestnuts, herbs, and breadcrumbs, perfect for holiday roasts or as a side dish.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 garlic cloves, minced
• 200g cooked and peeled chestnuts, roughly chopped
• 100g fresh breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme leaves
• 1 large egg, lightly beaten
• 60g unsalted butter, melted
• Salt and freshly ground black pepper to taste
• 120ml chicken or vegetable stock

Instructions

1. Preheat oven to 180°C (350°F). Grease a baking dish.
2. Heat olive oil in a frying pan over medium heat. Add onion and celery, cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
3. In a large bowl, combine the cooked onion mixture, chopped chestnuts, breadcrumbs, parsley, sage, thyme, beaten egg, and melted butter. Season with salt and pepper.
4. Pour in the stock and mix well until everything is moistened. The mixture should hold together when pressed.
5. Transfer the stuffing to the prepared baking dish and spread evenly. Cover with foil.
6. Bake for 30 minutes, then remove foil and bake for another 15 minutes until golden and crisp on top.
7. Serve hot as a side dish or use to stuff a turkey or chicken.

Tips

• For a vegetarian version, use vegetable stock.
• Leftover stuffing can be refrigerated for up to 3 days and reheated in the oven.
• To make ahead, prepare the stuffing up to step 4, cover, and refrigerate overnight. Bake as directed, adding 10 minutes to the covered baking time.

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