Best Apple Chestnut Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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, BACON, DRIED APPLE, AND CORN BREAD STUFFING



Chestnut, Bacon, Dried Apple, and Corn Bread Stuffing image

Categories     Fruit     Nut     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Apple     Bacon     Corn     Fall     Chestnut     Bon Appétit     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 10

1/2 pound thick-cut bacon slices, cut crosswise into 1/2-inch-wide strips
4 cups chopped onions
3 cups chopped celery
1 cup chopped dried apples
1 tablespoon chopped fresh thyme
1 1/2 teaspoons dried rubbed sage
2 7.4-ounce jars roasted whole chestnuts, coarsely broken
8 cups dried corn bread stuffing mix (from two 16-ounce packages)
1 3/4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted

Steps:

  • Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Pour off all but 2 tablespoons drippings from skillet. Add onions and celery to drippings in skillet. Cover and cook over medium heat until vegetables are soft, stirring occasionally, about 12 minutes. Add vegetables to bacon; mix in apples, thyme, and sage, then chestnuts. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.)
  • Add corn bread stuffing mix to chestnut mixture. Mix in 1 3/4 cups broth. Drizzle with butter.
  • To bake stuffing in turkey:
  • Loosely fill main cavity and neck cavity of turkey with stuffing. Add enough broth to remaining stuffing to moisten slightly (1/4 cup to 3/4 cup, depending on amount of remaining stuffing). Generously butter baking dish. Spoon remaining stuffing into prepared dish. Cover dish with buttered foil, buttered side down. Bake stuffing in dish - alongside turkey or while turkey is resting - until heated through, about 25 minutes. Uncover stuffing in dish. Bake until top of stuffing is slightly crisp and golden, about 15 minutes longer.
  • To bake stuffing in dish:
  • Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Add enough extra broth to stuffing to moisten (3/4 cup to 1 1/4 cups). Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, about 40 minutes. Uncover and bake until top is slightly crisp and golden, about 20 minutes longer.

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

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.

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.

SAUSAGE, APPLE & CHESTNUT STUFFING



SAUSAGE, APPLE & CHESTNUT STUFFING image

Categories     Side     Thanksgiving     Stuffing/Dressing

Number Of Ingredients 10

butter
2 yellow onions
5 celery stalks
3 garlic cloves
1/4 cup parsley & sage
2 sweet apples (pink lady or golden delic)
1/4 white wine
sausage roll
1 cup prepared chestnuts, halved
4 cups chicken stock

Steps:

  • cook the onions, celery and garlic in butter until soft, abt 10 mins, add diced apples and wine and cook until wine is reduced, abt 7 mins, add bread cubes to large bowl and top with cooked vegetables and cooked sausage add chopped herbs & chestnuts, (optional - cranbery) mix thoroughly wile adding stock as needed heat oven to 375 and bake covered for 30 mins, remove foil and bake another 20 - 30 mins

SAUSAGE, APPLE, CHESTNUT STUFFING RECIPE



SAUSAGE, APPLE, CHESTNUT STUFFING RECIPE image

Number Of Ingredients 12

1 pound country-style white bread, crusts trimmed, cut into 1/2-inch cubes
3/4 pound bulk pork sausage
4 tablespoons ( 1/2 stick) butter
1 large yellow onion, chopped
3 large celery stalks, chopped
2 large tart apples, peeled, quartered and chopped
3 tablespoons chopped fresh thyme or 1 tablespoon dried thyme
3/4 cup chicken broth
1 pound fresh chestnuts, baked and peeled, or 2 cups vacuum-packed peeled jarred chestnuts
1/2 cup chopped fresh parsley
Salt and freshly ground pepper
2 eggs, beaten until blended

Steps:

  • Toast the bread cubes: Preheat the oven to 400 degrees. Place the bread cubes in a large baking pan. Bake, stirring occasionally, until lightly golden, about 12 minutes. Transfer the bread to a large bowl. In a large frying pan over medium-high heat, cook the sausage, crumbling with a fork, until browned, about 10 minutes. Transfer to the bowl with the bread. Add the butter to the drippings in the pan, reduce the heat to medium and melt the butter. Add the onion and celery and sauté until tender, about 8 minutes. Add the apples and thyme and sauté for 1 1/2 minutes. Add to the bread. Add the broth to the pan and bring to a boil, scraping up any browned bits. Add to the bread. Mix in the chestnuts and parsley and season with salt and pepper. Mix in the eggs. Makes about 12 cups, enough for a 16-pound turkey. Serves 8-10. To bake the stuffing in a turkey: Fill the large body cavity and the smaller neck cavity with the stuffing. Butter a baking dish large enough to hold the remaining stuffing and spoon the stuffing into it. Cover with aluminum foil. Bake alongside the turkey for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer. To bake all the stuffing in a baking dish: Preheat an oven to 325 degrees. Butter a 13-by-9-by-2-inch baking dish and spoon the stuffing into it. Cover with foil and bake for 30 minutes. Uncover and bake until the top is crisp, about 30 minutes longer. The Secret: Make the stuffing the day before and refrigerate until ready to heat.

ROAST TURKEY WITH CHESTNUT-APPLE STUFFING



ROAST TURKEY WITH CHESTNUT-APPLE STUFFING image

Number Of Ingredients 23

TURKEY
One 13- to 15-pound turkey, neck and giblets reserved
Kosher salt
2 sticks unsalted butter, softened
2 tablespoons finely chopped sage
1 small shallot, minced
Freshly ground pepper
3 celery ribs, sliced 1/4 inch thick
2 medium carrots, sliced 1/4 inch thick
1 small onion, thinly sliced
2 cups turkey or chicken stock or low-sodium broth, for roasting
STUFFING
1 pound country bread, crusts removed, bread cut into 1-inch cubes (12 cups)
2 tablespoons extra-virgin olive oil
3 celery ribs, finely chopped
1 medium onion, finely chopped
3 Fuji apples-peeled, cored, quartered and thinly sliced crosswise
Reserved turkey giblets, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped sage
1 tablespoon chopped thyme
2 teaspoons finely chopped rosemary
2 cups peeled roasted chestnuts, crumbled (14 ounces)

Steps:

  • Rinse the turkey inside and out under cold water and pat it thoroughly dry with paper towels. Season the cavity with 1 tablespoon of kosher salt and season the outside with 3 tablespoons of kosher salt. Cover and refrigerate the turkey overnight. Remove the turkey from the refrigerator and pat dry with paper towels. In a bowl, blend the butter, sage and shallot and season with salt and pepper. Starting at the cavity end of the bird, slip your hand between the skin and meat, loosening the skin over the breast and around the legs. Spread the shallot-sage butter under the skin, covering as much of the breasts and legs as possible. Scatter the celery, carrots, onion and turkey neck in a large roasting pan and set the turkey on top; let stand at room temperature for 1 hour. MEANWHILE, MAKE THE STUFFING Preheat the oven to 375°. Spread the bread cubes on a large rimmed baking sheet and bake for 20 to 25 minutes, until golden. Let cool slightly, then transfer to a large bowl. Increase the oven temperature to 425°. In a large skillet, heat the olive oil until shimmering. Add the celery and onion and cook over moderately high heat, stirring occasionally, until softened and barely browned, 7 minutes. Add the apples and giblets and cook, stirring occasionally, until the apples are just tender and the giblets are cooked, 5 minutes. Stir in the parsley, sage, thyme and rosemary and cook until fragrant, 1 minute. Add to the bread along with the chestnuts and the 2 cups of warm stock. Toss well and season the stuffing with salt and pepper; let cool. Pack the turkey cavity and neck with the stuffing, then tie the legs together with kitchen twine. Roast for about 45 minutes, until richly browned. Baste with any accumulated pan juices and tent the breast with foil. Pour the remaining 2 cups of stock into the roasting pan. Turn the oven temperature down to 325° and roast the turkey for 2 to 2 1/2 hours longer, basting every 30 minutes; remove the foil for the last

APPLE-CHESTNUT STUFFING



Apple-Chestnut Stuffing image

Categories     Bread     Roast     Apple     Brine     Chestnut     Simmer     Boil

Yield serves 12 to 14

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 finely chopped fresh sage
Coarse salt and freshly ground pepper

Steps:

  • Preheat the oven to 350°F. 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 the bread, and set aside. Cut the 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 the reserved crusts in the bowl of a food processor, and pulse until coarse crumbs are formed.
  • Place the 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 the 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.
  • The stuffing can be baked in turkey until its temperature reaches 165°F. Excess stuffing can be seasoned with salt and pepper and baked in a buttered baking dish, covered, at 350°F for 30 minutes and then uncovered for an additional 10 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #stuffings-dressings     #side-dishes     #fruit     #pasta     #vegetables     #holiday-event     #christmas     #thanksgiving     #apples     #pasta-rice-and-grains     #elbow-macaroni     #onions

What is Apple Chestnut Stuffing?

Apple chestnut stuffing is a traditional side dish served during Thanksgiving and Christmas. It is a savory recipe that combines diced apples and chestnuts with bread cubes and flavorful herbs and spices, creating a perfect blend of sweet and savory flavors that complement the main course. This stuffing provides a delightful texture with the softness of bread cubes and the crunchiness of chestnuts and apples.

Key Ingredients of Apple Chestnut Stuffing

The essential ingredients of an apple chestnut stuffing recipe are bread cubes, diced apples, and roasted chestnuts. Apart from these, the recipe can have additional ingredients such as celery, onions, sage, thyme, butter, and chicken or vegetable broth.

Bread Cubes

Bread cubes are the primary ingredient of apple chestnut stuffing. The bread needs to be a day old and a sturdy variety like sourdough, so it doesn't turn to mush when soaked with liquid. Some recipes also call for cornbread or challah bread cubes, which offer a unique taste and texture.

Apples

Apples add sweetness to the stuffing and complement the earthiness of chestnuts. Tart apples like Granny Smith and Honeycrisp are excellent choices because they retain their shape and provide a burst of flavor when baked. However, sweet apples like Gala or Fuji also work well in the recipe.

Chestnuts

Chestnuts bring nuttiness to the recipe and add a unique texture. They need to be roasted before using them in the stuffing. Peeled and jarred chestnuts are also available, making the recipe quick and easy to pull together.

Herbs and Spices

Sage and thyme are the quintessential herbs used in most stuffing recipes. They complement the sweetness of apples and nuttiness of chestnuts. Salt and pepper are must-haves, and some prefer adding a touch of nutmeg or allspice for a warm winter flavor.

Butter or Oil

Butter or oil is used for sautéing the vegetables and adding richness to the recipe.

Broth

Broth is used to moisten the stuffing and impart flavor. Chicken or vegetable broth can be used depending on your preference.

How to Make Apple Chestnut Stuffing?

Apple Chestnut Stuffing is a fairly easy dish to make. The following are the steps to make this classic recipe.

Step 1: Prepare the bread

Cut bread into small cubes, drizzle with olive oil, and bake until toasted for 15 minutes at 375 degrees Fahrenheit. Keep aside once done.

Step 2: Roast the chestnuts

Roast whole chestnuts on a baking sheet for 25 minutes at 425 degrees Fahrenheit until the shell splits. Peel them and roughly chop. Set them aside.

Step 3: Sauté the vegetables

Melt butter in a large pan and sauté onions and celery until soft for around 5 minutes. Add apples and cook until they soften.

Step 4: Combine ingredients

Add the toasted bread and chopped chestnuts to the pan, along with sage, thyme, salt, and pepper, and mix well. Drizzle chicken or vegetable broth over the mixture until well combined, moistened, but not soggy.

Step 5: Bake

Transfer the mixture to a baking dish, cover with foil, and bake in the oven at 375 degrees Fahrenheit for 25-30 minutes. Then remove the foil, and bake for an additional 10-15 minutes until the top is golden brown.

Variations of Apple Chestnut Stuffing

Apple chestnut stuffing recipe has evolved over time, and several variations are available to suit different dietary preferences and regional tastes.

Vegan Apple Chestnut Stuffing

To make vegan apple chestnut stuffing, eliminate butter from the recipe and use vegetable broth instead of chicken broth. You can replace chestnuts with mushrooms or walnuts to add a nutty flavor to the stuffing.

Cornbread Apple Chestnut Stuffing

You can replace bread cubes with cornbread to add a sweet and savory texture to the recipe. Cornbread apple chestnut stuffing has a southern twist to it and is a classic favorite.

Gluten-Free Apple Chestnut Stuffing

To make a gluten-free apple chestnut stuffing recipe, use gluten-free bread cubes and make sure that the chicken or vegetable broth is gluten-free as well. You can also replace bread cubes with cooked quinoa or gluten-free stuffing.

In Conclusion

Apple chestnut stuffing is an iconic holiday recipe that showcases a harmonious blend of sweet and savory flavors. It is a versatile recipe and is available in a variety of forms, depending on dietary preferences and regional tastes. It is a perfect starchy side dish to add flavor, texture, and depth to your meal. So, this holiday season, add this delicious and aromatic apple chestnut stuffing recipe to your menu, and your guests will appreciate your culinary skills.

Valuable Tips When Making Apple Chestnut Stuffing Recipes

When it comes to holiday meals, one of the most popular side dishes is stuffing. Stuffing is usually made of bread, herbs, and various other flavorings. It’s no secret that stuffing is a crowd-pleaser, whether it’s served with turkey, ham, or any other type of protein. Apple chestnut stuffing is a variation of this classic dish that incorporates the sweetness of apples and the nuttiness of chestnuts. Here are some valuable tips to keep in mind when making apple chestnut stuffing recipes.
Tip #1: Choose the Right Bread
The bread is the foundation of any stuffing, making it important to choose the right type. If you’re making apple chestnut stuffing, it’s best to go with a rustic bread such as sourdough, baguette, or a hearty wheat bread. This type of bread has a sturdier texture that can hold up to the moisture in the stuffing, preventing it from becoming mushy. Avoid using softer bread like white sandwich bread, which tends to break down and become soggy.
Tip #2: Toast the Bread
Toasting the bread is a crucial step in making stuffing. It helps to dry out the bread, giving it a crisp texture that can withstand the added moisture from the other ingredients. For apple chestnut stuffing, it’s best to cut the bread into small cubes and toast them in the oven until they’re golden brown. This process enhances the flavor of the bread, adding depth and complexity to the stuffing.
Tip #3: Use Fresh Ingredients
When making stuffing, it’s essential to use fresh ingredients. Fresh herbs, vegetables, and fruits will impart a more robust and vibrant flavor to the dish. For apple chestnut stuffing, use fresh apples and roasted chestnuts, and chop the vegetables like onions and celery finely. Fresh ingredients also ensure that the stuffing is flavorful and nutritious.
Tip #4: Add Flavorful Herbs
Along with fresh ingredients, adding flavorful herbs is crucial to making delicious stuffing. Herbs like rosemary, thyme, and sage complement the sweetness of the apples and the nuttiness of the chestnuts in apple chestnut stuffing. Using fresh herbs adds a layer of complexity to the dish, making it more appetizing and satisfying.
Tip #5: Use Stock or Broth
Moisture is essential in the stuffing, but too much can lead to a soggy texture. To avoid this, use stock or broth, which can add richness and moisture without ruining the stuffing's texture. Chicken, vegetable, or turkey stock are excellent choices for apple chestnut stuffing, enhancing its flavor while keeping the dish from becoming too mushy.
Tip #6: Add Fats
Adding fats to the stuffing is crucial to ensure that it's moist and flavorful. Butter, olive oil, or bacon grease are great choices for apple chestnut stuffing. When melting the butter or heating the oil, fry the aromatics like the onions and celery until they're fragrant before adding the other ingredients. This process heightens the flavors and aromas, making the stuffing more appetizing.
Tip #7: Don’t Overmix
When combining the ingredients, it’s essential not to overmix the stuffing. Overmixing can result in a mushy texture that lacks structure and flavor. Instead, mix the ingredients gently with a spoon or a spatula, making sure that they’re evenly distributed. Overmixing can also cause the stuffing to become too dense and filling, taking away from the overall meal.
Tip #8: Bake the Stuffing in a Covered Dish
Baking the stuffing in a covered dish is necessary to prevent it from drying out. The cover traps the moisture, allowing the stuffing to cook through without becoming too dry. When baking apple chestnut stuffing, bake it uncovered for the last ten minutes to allow the top to get crispy and golden brown.
Tip #9: Let the Stuffing Rest Before Serving
When the stuffing is cooked and ready, it’s essential to let it rest before serving. This step allows the flavors to develop and settle, making the stuffing more delicious and flavorful. Let the stuffing rest for at least ten minutes before serving to help the flavors meld together and create a more cohesive dish.
Tip #10: Add Your Own Twist
Although apple chestnut stuffing is a classic recipe, there’s always room for creativity. Don't be afraid to add your spin to the dish, whether it's swapping out ingredients or adding new ones altogether. You can experiment with different types of fruit or nuts, add some sweetness with honey or maple syrup, or spice it up with chili flakes or cumin. Just be sure to follow the basic recipe as a guide and make sure that the additional ingredients complement each other. In conclusion, apple chestnut stuffing is a delicious variation of the classic stuffing dish. When making this recipe, it’s essential to choose the right bread, use fresh ingredients, add flavorful herbs, and add fat for moisture and flavor. Remember not to overmix, bake it covered, and let it rest before serving. With these valuable tips, you can create a mouth-watering stuffing that will be the talk of the dinner table.

Related Topics