Best 6 Apple Chestnut Stuffing Recipes

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In the realm of culinary delights, there lies a dish that harmoniously blends the sweet and savory, the rustic and the refined: Apple Chestnut Stuffing. This delectable dish is a symphony of flavors and textures, featuring tender apples, earthy chestnuts, and a medley of aromatic herbs and spices. It serves as the perfect accompaniment to a hearty holiday feast, its flavors echoing the warmth and coziness of the season.

This versatile stuffing can be prepared in various ways, each offering its own unique twist. Whether you prefer a classic bread-based stuffing or a healthier quinoa-based alternative, this article presents a collection of recipes that cater to diverse dietary preferences and tastes. Embark on a culinary journey as we explore the delightful world of Apple Chestnut Stuffing, discovering the secrets behind its irresistible charm.

Let's cook with our recipes!

CHESTNUT AND APPLE STUFFING



Chestnut and Apple Stuffing image

Stuffing that is to be cooked inside turkey should be warm or at room temperature; it should not be refrigerated. Be sure you are ready to stuff the turkey soon after stuffing is made.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Number Of Ingredients 10

6 tablespoons butter, plus more at room temperature for pan and aluminum foil
2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
2 medium onions, chopped (2 cups)
2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
Coarse salt and ground pepper
2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
2 cans (14.5 ounces each) reduced-sodium chicken broth
1/4 cup coarsely chopped fresh sage
1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
3 large eggs, lightly beaten

Steps:

  • Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
  • In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
  • Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Nutrition Facts : Calories 421 g, Fat 13 g, Protein 12 g, SaturatedFat 6 g

CHESTNUT, LEEK, AND APPLE STUFFING



Chestnut, Leek, and Apple Stuffing image

Provided by Shelley Wiseman

Categories     Side     Bake     Thanksgiving     Dinner     Stuffing/Dressing     Apple     Leek     Family Reunion     Chestnut     Potluck     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
1 stick unsalted butter
2 celery ribs, sliced 1/4 inch thick
1 teaspoon chopped thyme
2 Granny Smith apples, peeled and cut into 1/2-inch cubes
3 cups bottled peeled roasted chestnuts (14 to 16 ounces), halved
1 cup heavy cream
1/2 cup chopped flat-leaf parsley

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Bake bread cubes in a large 4-sided sheet pan in upper third of oven until dried slightly, about 15 minutes. (Alternatively, leave out to dry at room temperature 8 to 24 hours.)
  • Increase oven temperature to 450°F.
  • Meanwhile, wash leeks.
  • Melt butter in a 12-inch heavy skillet over medium heat, then cook leeks and celery, covered, stirring occasionally, until softened, about 10 minutes. Add thyme, apples, 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until apples are just tender, about 5 minutes. Transfer to a bowl and toss with bread, chestnuts, cream, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in a 2 1/2-to 3-quart shallow baking dish.
  • Bake, uncovered, in lower third of oven until heated through and top is golden, about 30 minutes.

CHESTNUT-APPLE-CHERRY STUFFING



Chestnut-Apple-Cherry Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

10 tablespoons unsalted butter, plus more for the baking dish
4 stalks celery, chopped
2 leeks, halved and thinly sliced
2 Gala apples, cut into 1/2-inch cubes
1 12-ounce jar peeled cooked chestnuts, crumbled (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups 1/2-inch stale brioche cubes (about 1 1/2 pounds)
1 cup dried cherries

Steps:

  • Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 8 tablespoons (1 stick) butter in a large pot or Dutch oven over medium-high heat. Add the celery, leeks, apples, chestnuts, thyme, sage, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer, then remove from the heat and set aside.
  • Whisk the eggs and 3 tablespoons parsley in a large bowl. Add the bread cubes, dried cherries and the vegetable mixture; stir to combine. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into cubes and dot over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, about 20 more minutes. Sprinkle with the remaining 1 tablespoon

CHESTNUT, LEEK, APPLE & CRANBERRY STUFFING



CHESTNUT, LEEK, APPLE & CRANBERRY STUFFING image

Categories     Berry     Fruit     Nut     Vegetable     Side     Bake     Thanksgiving     Vegetarian     Dinner     Stuffing/Dressing     Apple     Thyme

Yield 10 people

Number Of Ingredients 15

2 loaves of bread (white & wheat), cut into cubes
6 large leeks (white & pale green parts only), cut into 1/2 inch slices
1 stick unsalted butter
4 celery ribs, sliced 1/4 inch thick
2 tsp chopped thyme
5 Granny smith apples, peeled & diced
3 cups whole chestnuts
1/4 cup heavy cream
3 eggs
1 1/2 cups vegetable broth
1 cup dried cranberries
1/4 cup flat-leaf parsley, chopped
4 cloves garlic, minced
1 onion, chopped
1 tbsp chopped sage

Steps:

  • Preheat oven to 400° F. Cut X's on the flat side of the chestnuts and lay them on a baking sheet. Bake for about 15 minutes, or until the shells open. Peel & chop. Decrease oven temp to 350° F. Bake bread (unless it is already dried out) for about 10 minutes to dry it out. Then increase the oven temperature to 375° F. Melt butter in a large skillet over medium heat. Add leeks, onions, celery & garlic and cook covered, stirring occasionally, for about 10 minutes. Add apples, thyme, salt & pepper, and cook, still covered, stirring occasionally, for about another 5 minutes, until apples are tender. Combine cooked fruits & vegetables with the bread, chestnuts, cranberries, sage & parsley. Whisk the eggs & cream together, and then stir them in with the mixture, along with the vegetable stock. Add the entire mixture to a large oven-proof baking dish, and bake for about 35 minutes.

APPLE CHESTNUT STUFFING



Apple Chestnut Stuffing image

This is a great stuffing for turkey or chicken but would also go well with pork. From Christine Cushing Live. *NOTE*: time for roasting the chestnuts is not included. Have them ready when you start.

Provided by Annacia

Categories     Apple

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

2 large onions, finely sliced
3 tablespoons butter (45 ml)
1/2 cup pitted quartered prune (125 ml)
1/4 lb chestnuts, roasted, peeled and chopped (112 g)
challah, broken into bite sized bits (1/2 small loaf, day old)
3 garlic cloves, finely sliced
1/4 cup calvados (or brandy, 60 ml)
1 -1 1/2 cup chicken stock (250 to 375 ml)
3 spartan apples, cored, peel on, diced
1 tablespoon freshly chopped thyme (15 ml)
1 tablespoon freshly chopped sage (15 ml)
1 teaspoon freshly chopped rosemary (5 ml)
coarse salt and freshly cracked black pepper, to taste
butter, for casserole dish

Steps:

  • In a large skillet over high heat, melt butter until just golden brown.
  • Add the onions and sauté on high, stirring frequently, until browned, about 5 minutes.
  • Reduce heat to medium and sauté for a further 5 minutes until onions are very soft then add the sliced garlic and sauté 2 more minutes.
  • Add Calvados and 1 cup chicken stock, cook covered, on medium heat, about 10 minutes.
  • Add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender.
  • Cool to room temperature.
  • Preheat oven to 325 degrees F and butter a casserole dish.
  • Combine the bread, chestnuts, prunes and apple mixture in a large bowl. Season with salt and plenty of freshly ground pepper.
  • If mixture has absorbed all the liquid, add the remaining 1/2 cup of stock.
  • Transfer to a buttered casserole dish.
  • Bake covered, until lightly golden on top and hot throughout, 30 to 40 minutes.

APPLE-CHESTNUT STUFFING



Apple-Chestnut Stuffing image

This recipe makes a delicious stuffing for our Spice-Cured Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 12

2 cups chestnuts, 12 ounces in the shells, 8 ounces shelled
1 loaf rustic Italian or French bread (about 1 pound)
2 cups prunes, coarsely chopped (12 ounces)
1 cup apple cider
3 tablespoons unsalted butter, plus more for baking dish
1 large red onion, finely chopped
2 celery stalks, cut into 1/4-inch dice
2 green apples, cored, cut into 1/4-inch dice
2 large eggs, lightly beaten
1/2 cup heavy cream
3 tablespoons freshly chopped sage
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of the chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes. Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time. Working quickly, place 1 chestnut in a towel, and, holding both, peel the chestnut while still hot. Remove and discard the shells and inner skin; coarsely chop, and set aside.
  • Remove crusts from bread, and set aside. Cut bread into 1-inch cubes. Place in a single layer on two baking sheets, and toast in the oven until dry, 5 to 7 minutes. Set aside to cool. Place reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
  • Place prunes and apple cider in a small saucepan, and bring to a boil over medium-high heat. Reduce to a simmer, and cook until all liquid has been absorbed, 20 to 25 minutes. Set aside.
  • Melt the butter in a large skillet over medium heat, and add the chestnuts, red onion, half the celery, and half the apples. Cook until onion is translucent, about 7 minutes. Set aside to cool.
  • In a large bowl, combine bread cubes and crumbs, prune mixture, chestnut mixture, remaining celery, apples, eggs, heavy cream, and sage. Stir to combine. The juices from the brine will season the stuffing; stir before serving.
  • Stuffing can be baked in turkey until its temperature reaches 165 degrees. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350 degrees for 30 minutes and then uncovered for an additional 10 minutes.

Tips:

  • Prep Your Ingredients: Before you start cooking, measure and chop all your ingredients. This will make the cooking process smoother and faster.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your stuffing. Use fresh, organic produce whenever possible.
  • Toast Your Bread: Toasting your bread before adding it to the stuffing will give it a nice, crispy texture and help it absorb the flavors of the other ingredients.
  • Don't Overcrowd the Pan: When cooking your stuffing, don't overcrowd the pan. This will prevent it from cooking evenly.
  • Season to Taste: Don't be afraid to season your stuffing to taste. Add more herbs, spices, or salt and pepper until it reaches your desired flavor.

Conclusion:

Apple chestnut stuffing is a delicious and versatile side dish that can be enjoyed with a variety of main courses. It's easy to make and can be tailored to your own taste preferences. With its combination of sweet apples, savory chestnuts, and warm spices, this stuffing is sure to be a hit at your next holiday gathering.

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