Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Chestnut Stuffing 3.4 (177) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2021 Rate Print Share Photo: Maria Robledo Yield: 10 to 12 Serves Studded with meaty chestnuts and fragrant with parsley and sage, this stuffing is equally good cooked inside or outside the turkey (try our Classic Brined and Roasted Turkey recipe). You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Ingredients 2 loaves good-quality white bread, cut into ¾-inch cubes (about 20 cups) 1 ½ pounds fresh chestnuts (4 cups), scored with an X ¾ cup unsalted butter (1 ½ sticks) 4 small onions, peeled and cut into ¼-inch dice (about 3 cups) 1 bunch celery, cut into ¼-inch dice (about 4 cups) 3 tablespoons finely chopped fresh sage 5 cups homemade or store-bought low-sodium chicken stock 1 tablespoon kosher salt 3 cups coarsely chopped fresh flat-leaf parsley Freshly ground pepper Directions Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes. Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more. Originally appeared: Martha Stewart Living, November 2005 Rate It Print