Best 2 Chestnut And Apple Stuffing Recipes

Chestnut and Apple Stuffing: A Festive and Flavorful Holiday Side Dish

As the holiday season approaches, many home cooks start planning their menus for the upcoming feasts. If you're looking for a stuffing recipe that is both festive and flavorful, look no further than chestnut and apple stuffing. This classic dish combines the nutty sweetness of chestnuts with the tartness of apples, creating a perfect balance of flavors. The addition of herbs and spices, such as sage, thyme, and rosemary, adds a savory depth that complements the sweet and tart notes. Whether you're serving it with roasted turkey, chicken, or pork, chestnut and apple stuffing is sure to be a hit with your guests. This article provides two delicious recipes for chestnut and apple stuffing: a classic version and a vegetarian version made with vegetable broth instead of chicken broth. Both recipes are easy to follow and can be tailored to your own taste preferences. So gather your ingredients, preheat your oven, and get ready to make a stuffing that will be the star of your holiday table.

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

Ingredients

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

Ingredients

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.

Tips:

To save time, use pre-cooked chestnuts. If using raw chestnuts, score the shells with a sharp knife and roast them in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the shells start to split.
Peel the chestnuts while they are still warm. The skin will come off more easily.
If you don't have a food processor, you can chop the chestnuts and apples by hand. Just be sure to chop them finely.
You can use any type of bread for the stuffing. Just be sure to use a sturdy bread that will hold its shape when baked.
Season the stuffing to your liking. You can add more herbs, spices, or salt and pepper to taste.
Bake the stuffing until it is golden brown and crispy on top. This usually takes about 30 minutes.

Conclusion:

Chestnut and apple stuffing is a delicious and festive side dish that is perfect for Thanksgiving, Christmas, or any other special occasion. It is easy to make and can be tailored to your own taste. Whether you like your stuffing sweet, savory, or somewhere in between, this recipe is sure to please everyone at your table.