Traditional Olde English Chestnut Stuffing for Turkey or Goose
Elevate your holiday feast with this Traditional Olde English Chestnut Stuffing, a classic accompaniment for roasted turkey or goose. Infused with the earthy sweetness of roasted chestnuts, this timeless recipe combines sautéed onion, celery, and fresh herbs like sage, parsley, and thyme for an aromatic blend of flavors. Cubed stale bread is moistened with rich chicken or vegetable stock and bound with a hint of egg for the perfect texture, while a golden, crisp topping adds irresistible appeal. Simple to prepare and baked to perfection, this stuffing captures the cozy essence of an old-world English holiday meal. Ideal for Thanksgiving, Christmas, or any festive gathering, it pairs beautifully with hearty roasted meats or a vegetarian feast.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 g Peeled roasted chestnuts
- 100 g Unsalted butter
- 2 medium Onion (finely chopped)
- 2 sticks Celery stalks (finely chopped)
- 2 tbsp Fresh sage (chopped)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh thyme
- 200 g Stale bread (cubed)
- 200 ml Chicken or vegetable stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Egg
Instructions
Preheat your oven to 180°C (350°F).
Roughly chop the peeled roasted chestnuts and set them aside.
In a large skillet or frying pan, melt the unsalted butter over medium heat. Add the finely chopped onion and celery, then sauté for 8-10 minutes or until soft and translucent.
Stir in the fresh sage, parsley, and thyme, cooking for an additional 1-2 minutes until fragrant.
In a large mixing bowl, combine the sautéed vegetables, chopped chestnuts, and cubed stale bread.
Gradually pour the chicken or vegetable stock over the mixture, tossing gently to moisten the bread evenly. Use less or more stock as needed to achieve a slightly damp but not soggy consistency.
Season the mixture with salt and black pepper, then stir in the beaten egg to bind the stuffing.
Transfer the stuffing to a buttered baking dish, pressing it down gently to form an even layer. Cover with foil to keep it moist while baking.
Bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to become golden and slightly crisp.
Serve warm alongside roasted turkey or goose for a traditional holiday treat.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 638 mg | 28% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.6 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
