Nov 14, 2016 / by Laney Schwartz / 74 Comments(updated Jul 14, 2023)
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from 18 reviews
My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!
Okay you guys. Seriously, Chestnut Herb Stuffing is THE best stuffing. EVER. For real tho. I try not to say ittoo often, that something is “the best ever.” But truly, this stuffing takes the cake. (Is that a saying?) Takes the cake?
It wins. It’s amazing.
I wish I could take all the credit for this one, but unfortunately I can’t. Chestnut Herb Stuffing comes from one of my best friends, Rafi. The same Rafi who gave me the “best ever” Rafi’s Guacamole recipe! And actually, it comes from his Aunt Gail. So let’s all thank Gail now, because this stuffing recipe is the stuffing recipe to end all stuffing recipes! It’s so good I’m not even making sense anymore.
As always, I’ve adapted it slightly and I cannot wait for you guys to make this! It’s so rustic, flavorful, and packed with fresh herbs! There might not even be any leftovers!
Pair this Chestnut Herb Stuffing with a large pile of these mashed potatoes and some brown butter Brussels sprouts? Stick a fork in me. I’m done.
Chestnut Herb Stuffing
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 18 reviews
- Author: Laney Schwartz
- Yield: 8 1x
Description
My Chestnut Herb Stuffing is rustic, flavorful, and packed with fresh herbs!
Ingredients
Scale
- 1 16 ounce loaf rustic bread, diced into 1 inch cubes
- 2 tablespoons unsalted butter (plus 4 tablespoons)
- 2 celery stalks (small diced)
- 2 small yellow onions (small diced)
- 1.5 – 2 teaspoons salt
- 2 cups chicken stock (or veg stock to keep it veg)
- 1 pint heavy cream (at room temperature)
- 2 eggs (lightly beaten)
- ½ pound precooked steamed or roasted chestnuts, (quartered)
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh rosemary
- 1 handful of parsley (finely chopped)
Instructions
- Preheat oven to 375 degrees. Spread the diced bread onto a dry sheet pan and bake for 10-15 minutes until bread is slightly golden and dried out. Remove and turn oven down to 350 degrees.
- In a large stock pot add 2 tablespoons of butter and saute the celery and onions with ½ teaspoon of salt. Cook for about 5-7 minutes until veggies begin to soften. Turn off heat.
- In a separate pot add the stock and 4 tablespoons butter and heat over medium heat until butter has just melted. Meanwhile add the toasted bread to the pot with the celery and onions. Add the warmed stock and fold together gently. Add the heavy cream and fold in again.
- In a bowl, combine the eggs, chestnuts, herbs, and salt. Mix together, then add mixture to the large pot with the bread mixture. Fold together being careful not to break up the bread too much.
- Spray a 9×13 inch baking dish and pour mixture into it. Add a few small pats of butter on top and bake for 45-55 minutes until golden brown and no longer jiggles in the center. Serve and enjoy!!!
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Filed Under
Side DishesVegetarianOven BakedFall
Reader Interactions
geraldinegibson.
This looks delicious. Thinking of including it for my veggie members of family on Christmas Day. Can it be made and frozen in advance of the day?
Reply
Laney Schwartz
Absolutely but you don’t need to freeze it if only making it the day before. You can just reheat or bake the next day!
Dominique
I made this recipe for the first time for Thanksgiving this year. It is a lot of prep but oh my goodness was it worth it! A truly spectacular stuffing. Hot tip from Laney – I did all the prep the night before and then assembled and cooked the early afternoon of Thanksgiving and just let it hangout on the stove at room temp until dinner. It was perfect and my guests were blown away. I’ll definitely make it again.
Reply
Laney Schwartz
It definitely has more steps than my usual recipes but I’m so glad you felt it was worth it! Such a special dish!
Bridget Resse
4th year making this stuffing and it has become a beloved and reliable Thanksgiving dish! I recommend to so many friends and co-workers looking for a new stuffing recipe!! So easy and delish! Have also made with gluten free bread and it turns out great every time!
Reply
Laney Schwartz
Thank you so much for sharing the recipe!
Amy Ostiguy
This is hands down the best stuffing recipe!
Reply
Laney Schwartz
Thank you Amy!!
Jamie
I was originally very intimidated about making stuffing from scratch! Laney’s Chestnut Herb Stuffing recipe is so easy to follow and delicious. My little kids didn’t love the chestnuts as much as my husband and I, so now mix half with them and half with craisins. It’s a hit every time we make it.
Reply
Laney Schwartz
Ooooh craisins are a great idea!
Wendy Wilkes
My mom, who doesn’t even like stuffing, loved this! I used mushrooms in place of the chestnuts. 😋 So good!
Reply
Laney Schwartz
Love the idea of using mushrooms instead and so happy it worked!
Andrea Cruz
This is the best stuffing! So delicious and full of texture and flavor.
Reply
Laney Schwartz
I feel the same, thank you Andrea!
Margaret O’Donnell
Love this recipe ! We had tried to make Chestnut stuffing before with mixed results. This is perfect every time!
Reply
Laney Schwartz
Perfect every time!! love to hear it.
Samaria Daniel
Truly the best stuffing ever! It’s always requested now, thanks Laney!!!
Reply
Laney Schwartz
Makes me so happy!! Love to see you still cooking!
Carla S.
Hi Laney, I’m going to try this recipe this year for Thanksgiving. If I can’t find some of the fresh herbs (which happens often around Thanksgiving in our small town) can I use dry herbs instead? If so, what amounts would you recommend?
Thanks, CarlaReply
Laney Schwartz
Sure! I would use about half the amount of dried herbs as they are much stronger.
Colleen Menz
What do you mean by a stalk of celery? Is it a rib or the whole bunch? The internet has mixed definitions. I am assuming you mean rib since there are 2 of them.
Reply
Laney Schwartz
Yes ribs!!
Kate Nation
I love chestnuts and I just discovered this recipe and cannot wait to make it this Thanksgiving. Please tell me, though: Can I assemble the dish ahead of time, store it in the fridge and bake it on Thanksgiving?
Reply
Laney Schwartz
Yes, yes and yes!
Hisao
Delicious! I was craving a chestnut stuffing and this hit the spot. I accidentally added twice the stock but managed to salvage it with an adjusted baking time and temperature. Can’t wait to try it next time mistake free!
Laney Schwartz
Glad it still worked out!
Rebecca C
This is now my go to stuffing recipe for a few years now and it’s my favorite dish of Thanksgiving Day! I add dried cranberries for a little sweet surprise.
Reply
Laney Schwartz
Oh that’s a great idea!!
Emily
This is amazing. So good. My three kids, aged 10, 7 and 2 even asked for seconds. I made it exactly as stated and wouldn’t change a thing. Will definitely be making this every year for Christmas alongside our Christmas Goose as another side. Thank you for sharing.
Reply
Laney Schwartz
Oh this makes me so happy!!!!
Stacey
MAKES THIS STUFFING!!! You will not be disappointed. I made this tonight for my family and everyone loved it! My brother had three helpings! I will forever make this stuffing, nothing else compares! Thanks Laney!
Reply
Nancy
I wanted to try a new stuffing this Thanksgiving and this is a winner!! The first thing out of one of my guest’s mouth was “Who made the stuffing?!! It’s delicious!!!” Will definitely make it again!! Great herb taste and I loved using chinstrap bread!! Thanks for such a yummy recipe!!!
Reply
Amber
It was tasty. You have to make sure no chestnuts are on top or they get really hard. I used croissants instead of a loaf of bread and it was great.
Reply
Joanne Sakai
Added 4 sh*takes, fresh & diced and used cornbread. . Skipeed saute and threw all into a baking dish. Delish!
Reply
Emily Dingmann
Always a HUGE hit when I make this on Thanksgiving.
Reply
Camila
This looks amazing! I plan to make it the day before and bake it off the day of. Should I wait to pour the stock mixture and cream plus egg mixture onto the bread mixture until the day of? If I completely prepare it to the last step before baking, wont it get soggy?? Thanks!
Reply
Life is but a Dish
That should be fine!
Dana
Where do you find your roasted chestnuts? Traders only had cooked chestnuts. Wasn’t sure that was the same?
Reply
Life is but a Dish
Yes thats the same!
Susan
I’m not a chestnut fan- any other nut to use?
Reply
Kira
I’ve done it with cashews. Still very good.
Laney Schwartz
Love that idea!
D. Monroe
If you’re “not a chestnut fan,” then why are you looking at a CHESTNUT stuffing recipe???
Julie
This looks so yummy! Can’t wait to try! I tried another recipe last year with sour dough and I didn’t like the “sour-ness”. What other kind of rustic bread would you use?
Reply
Life is but a Dish
Ciabatta!
Carly
what can you substitute for the heavy cream if you have to keep it kosher?
Reply
Life is but a Dish
a non dairy milk should be ok
Hello gorgeous
Can you stuff a bird with this or is it too wet? Looks delish!
Reply
Life is but a Dish
I’ve never tried, but I think its better on the side
Jennifer Sawa
Apparently chestnuts are not a thing in the Midwest. I can’t find them anywhere and I’m dreaming of this recipe. ???? Any alternative suggestions??
Reply
Life is but a Dish
You could try mushrooms!
Steffanie Williams
I’m wondering how important are the chestnuts? My daughter is allergic to All nuts so I will have to omit them. Which makes me sad! Thoughts?
Reply
Life is but a Dish
I mean I love them in it but you could sub for something else or leave them out
D.Monroe
It’s CHESTNUT stuffing; they’re essential. You should be searching for another stuffing recipe that doesn’t involve chestnuts.
Jamie
I was originally very intimidated about making stuffing from scratch! Laney’s Chestnut Herb Stuffing recipe is so easy to follow and delicious. My little kids didn’t love the chestnuts as much as my husband and I, so now mix half with them and half with craisins. It’s a hit every time we make it.
Evelyn
French bread ok to use?
Reply
Life is but a Dish
Yes!
Evelyn Guijarro
Hi! Can I do one can of chicken stock and one beef?
Reply
Life is but a Dish
You could! The beef might be slightly stronger in flavor, but should still be fine!
jenny
Can this be made the day before TG? If so, when should it be taken out of the fridge the day of and what is the best temp and time to reheat? Thanks!
Reply
Life is but a Dish
Hi Jenny!
Yes you could either make it the day before, or just assemble the day before then bake the day of. It’s great served at room temperature, or you can warm it through at about 250/300 for about 20-30 minutes. Hope this helps!
Jessica
This looks and sounds delish. I’m making my first thanksgiving dinner at my house this year so I can’t wait to try this out!!
Reply
Life is but a Dish
Oh yes!! It’s our absolute favorite!! I hope you love it!
Jessica
I have been wanting to make this since last year and finally did for a thanksgiving in August! And oh my god! It was so good. Did not disappoint. No leftovers. So flavorful and delicious I can’t recommend trying it more!
Reply
Life is but a Dish
Omg I love this!!! I can’t wait to make it again for this year! Also, I want Thanksgiving in August!
Lise - Mom Loves Baking
Looks wonderful! Great for the holiday!
Reply
Megan @ MegUnprocessed
The herb flavors in this recipe sound amazing!!
Reply
Life is but a Dish
They really do make such a difference!
Jess
Do you think I could add a can of coconut milk to make it dairy free?
Life is but a Dish
Yes!
Abigail Raines
Love all the fresh herbs you added here! Makes it so very tasty!!!
Reply
Life is but a Dish
Thanks Abigail!
Jocelyn (Grandbaby Cakes)
I want this!!!!!
Reply
Life is but a Dish
You can have it! So yum!
