This recipe for Apple Chestnut Stuffing first appeared on Taste As You Go in 2010. A fresh version of the recipe appears here with slight modifications and updated photos.
The menu plan for next week is all but complete... I have one more meal to plan out, and it's the big one. The dinner I have been anticipating for the past year -- Thanksgiving.
I'll be picking up the turkey later this week. While many believe that the turkey is the star of the show, I'm all about the Thanksgiving sides.
Which dishes are going to cozy up to the turkey on my plate? Do I need to make mashed potatoes if I'm already planning on making sweet potatoes? Speaking of sweet potatoes, do I make a casserole with brown sugar and pecans... or do I top the potatoes with marshmallows? What about the rolls? Should I make them from scratch or can I cut corners one more year and by the break-and-bake kind?
Despite the lingering questions, I know one thing for certain. I will torture myself by peeling fresh chestnuts, likely cursing the entire time. Then I will proceed to make my famous Apple Chestnut Stuffing.
In honor of the occasion, I'm sharing the recipe for my stuffing on the blog again, this time with updated photos. If you haven't tried this recipe before, then I encourage you to give it a whirl this Thanksgiving. The apples add a subtle sweetness to the dish and the chestnuts provide a lovely contrast in texture.
Baked in the bird or in a baking dish all on its own... either way, it'll be delicious!
Apple Chestnut Stuffing
What makes this stuffing so special is the addition of fresh chestnuts and chunks of apples.
Cook Time: 40-45 minutes
Total Time: 50-60 minutes
Yield: 8-10 servings
- 5 tablespoons butter
- 1 cup white onion, chopped
- 1 cup celery, chopped
- 1 cup fresh chestnuts, chopped
- 1 large McIntosh apple, peeled and chopped
- 2 1/2 cups vegetable broth
- 1 14-ounce package herb-seasoned stuffing
- Preheat oven to 350°F.
- Melt the butter in a large pan over medium-high heat. Add the onions, celery, chestnuts, and apples. Cook for 5 minutes, or until the apples have begun to soften. Remove the pan from the heat.
- Add the vegetable broth and the stuffing to the pan. Mix lightly. Spoon the prepared stuffing into a greased 3-quart casserole dish. Cover with aluminum foil and bake for 30 minutes.
- Uncover and bake for an additional 5-10 minutes to brown the top.
One year ago: Holiday-Worthy Mashed Potatoes
Three years ago: A Month of Dinners: Menu Plan for November
Four years ago: 35 Classic Thanksgiving Side Dish Recipes
Five years ago: Homemade Freezer-Friendly Falafel
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Eleven years ago: Slow-Cooked Smoky Chicken and Pinto Beans
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