Chestnut Dressing
intro
Warm, nutty, savory baked chestnut dressing made with crusty bread, aromatic veggies, and fresh herbs: the iconic cozy holiday side perfect for pairing with roasted turkey.
Ingredients
Steps
Toast the bread cubes
Preheat oven to 175°C (350°F). Spread 450g of 1.5cm cubed day-old sourdough bread in a single layer on a rimmed baking sheet. Bake for 10 minutes until dry and lightly toasted, then transfer to a large mixing bowl and set aside.
Sauté aromatic vegetables
In a large skillet over medium heat, melt 113g unsalted butter. Add 150g diced yellow onion and 120g diced celery, cook for 8 minutes until soft and translucent. Stir in 9g minced garlic, 2 tablespoons chopped sage, 1 tablespoon thyme leaves, 1.5 teaspoons kosher salt, and 1/2 teaspoon black pepper, cook for 1 more minute until fragrant.
Combine core ingredients
Pour the cooked butter and vegetable mixture over the toasted bread cubes in the large mixing bowl. Add 340g roughly chopped peeled roasted chestnuts and 2 tablespoons chopped fresh parsley, toss gently to evenly distribute all ingredients, taking care not to mash the soft bread cubes.
Add binding liquids
In a small mixing bowl, whisk 2 lightly beaten large eggs (100g total) together with 480ml low-sodium chicken broth until fully smooth. Slowly pour the egg-broth mixture over the bread and chestnut mixture, stirring gently for 2 minutes until all bread cubes evenly absorb the liquid.
Bake the dressing
Grease a 23cm x 33cm (9x13 inch) glass baking dish with butter or nonstick cooking spray. Transfer the dressing mixture to the dish, spread into a smooth even layer, and cover tightly with aluminum foil. Bake at 175°C (350°F) for 30 minutes covered, then remove the foil and bake for 20 additional minutes until the top is golden crispy and the center reaches 74°C (165°F) on a food thermometer.
Rest and serve
Remove the baked dressing from the oven and let it rest for 10 minutes at room temperature to allow the structure to set before serving, garnished with an extra sprinkle of fresh chopped parsley if desired.
Tips
2.This dressing is very make-ahead friendly: assemble the unbaked mixture in your greased baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the covered bake time if cooking straight from the fridge.
3.Pre-peeled roasted chestnuts are a convenient time-saver, but if using fresh raw chestnuts, cut a small X in each shell, roast at 200°C (400°F) for 25 minutes, and peel while still warm for easiest removal of the shell and bitter inner skin.
OMG this dressing was the absolute star of our Thanksgiving dinner this year! I was nervous to make something new instead of our usual boxed stuffing, but the roasted chestnuts add such a warm, nutty depth that had everyone going back for seconds. My 7 year old even asked for thirds, which never happens! SO good, it’ll be a permanent holiday staple in our house from now on.
Game changer alert! I never thought chestnuts belonged in dressing until I tried this recipe. It’s so easy to throw together even for someone like me who burns toast half the time. Made it for a friend’s Friendsgiving potluck and people were asking me for the recipe before we even finished the main course. No fancy skills required, promise!
I swapped the butter for vegan butter and used low-sodium vegetable broth instead of chicken to make this for my vegan cousin at our family dinner last week, and literally no one could tell the difference! The roasted chestnuts are so rich and flavorful they carry the whole dish. 10/10, even the picky meat lovers at the table were going back for seconds.
Wait, can I make this ahead of time for meal prep? I host Sunday dinner every week and hate spending all day in the kitchen when my family is over. It looks perfect for fall but I don’t want it to get soggy if I assemble it the night before.
Made this for our post-hike potluck in the mountains last weekend and it hit so different after a cold 6 mile trek. The roasted chestnut flavor feels so cozy and wintery, it was exactly what we all needed. Only note: I added a little extra fresh thyme because I have a ton growing in my windowsill, and it was chef’s kiss. Will definitely be making this all winter long.
Y’all, I grew up eating my grandma’s chestnut dressing every Thanksgiving and I was convinced no recipe could measure up, but this one comes so close! The ratio of bread to chestnuts to sautéed veggies is spot on— not too dry, not too mushy, perfect texture. I added a handful of dried cranberries for a little pop of tartness and my grandma even said it was delicious. Total win in my book!
Uh, quick dumb question: when it says cook time 90 minutes, is that including the time to roast the chestnuts? I’m making this for my first ever time hosting Christmas for my girlfriend’s parents and I don’t want to mess up the timeline 😅
SO good! I was worried I made way too big of a batch for our small family dinner, but the leftovers were even better the next day. I heated up a serving with a runny fried egg on top for breakfast the morning after Thanksgiving and it might be my new favorite leftover hack. Who knew dressing worked for breakfast? I’m making a double batch next year just for leftovers.