Chestnut Stuffing

11 Nov 2013

Chestnut Stuffing

This is my go-to stuffing recipe for Thanksgiving! Even people who usually hate stuffing love it!

Chestnut Stuffing

Since it is almost American Thanksgiving, I will share what I made back in October for Canadian Thanksgiving. Just so my American friends can make the best stuffing ever.

Like, EVER. I make this every year, and I don't want to experiment with anything else. I don't need any other stuffing recipe when I've got this.

Chestnut Stuffing

I remember when I was younger, my parents would make enough so that you could stuff the turkey AND have a small casserole dish full. And we still polished it off in no time, asking why they didn't make more.

But man, I definitely know why they didn't make more now that I actually made it this year.

Chestnut Stuffing

Making this stuffing has made me realize that peeling chestnuts is the hardest thing I have ever done. It took me almost half the day to peel the pound of chestnuts that I needed for this recipe. If anyone has an easy way to peel chestnuts, PLEASE let me know!!

So was it worth it? Wasting half a day just peeling chestnuts, straining my eyes staring at the same thing all day?

Chestnut Stuffing

Heck yes it was! This stuffing is so good, I would make it everyday if I had an easier way to peel chestnuts (PLEASE be an easier way!). This is the perfect side for Thanksgiving, Christmas, New Years... Any celebration really.

Since I don't really like turkey, I didn't make turkey for thanksgiving. I just made this in a casserole dish. But by all means, stuff this inside a turkey, chicken..whatever you like. You will not be disappointed, I promise you.

Chestnut Stuffing

Chestnut Stuffing
printable recipe

What you'll need:

  • 1 lb (450g) peeled chestnuts, cooked, peeled and very finely chopped
  • 1 large onion, finely chopped
  • the liver from 1 chicken, chopped small
  • 4 oz (110g) bacon, finely chopped
  • 2 tablespoons butter
  • 4 tablespoons parsley, chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon ground mace
  • 8 oz (225g) sausage, chopped small
  • salt and freshly cracked pepper
  • 8 slices of bacon


  1. Preheat the oven to 350˚F.
  2. In a large skillet, heat the oil on medium heat. Fry the onion, 4 oz bacon and chopped liver for around 10 minutes, or until the onions are transparent.
  3. In a large bowl, mix together all the ingredients. Line a small casserole dish with the the 8 slices of bacon, and pour the contents of bowl on top. Bake for 40-45 minutes, or until cooked.

Adapted from: Delia Smith's Christmas

Thank you for reading A Taste of Madness. You can stay connected with me here:


  1. This does look delicious--and so traditional.


  2. Hi Cathleen , I agree this stuffing is delicious , I have a friend that lives in Toronto and she shared ths recipe with me in October , I stuffed pork cohops and it was delicious . Sorry sweetie , I don't know an easlier way . Thanks for sharing :)

  3. My mom makes stuffing the same way - with chestnuts and enough for both inside and outside the bird - and there's still never enough.

  4. Oh, can’t wait to try this over the holidays!

  5. Mmm I love chestnuts! What a fabulous stuffing!

  6. Hi Cathleen, new to your space. The stuffing brought me here. This stuffing looks gorgeous, but can't the super hard work chestnuts be replaced by something? Just thinking aloud or are the chestnuts the backbone of this recipe? Cheers

    1. I think the chestnuts really adds something to this recipe. I may try it without some day, but I love the taste the chestnuts gives this stuffing.

  7. This is making my mouth water! Love the sound of this stuffing, I'm saving this recipe for Christmas :-)

  8. I'll have to try this recipe the same time I make chestnut soup later this week!

  9. I have never peeled chestnuts sounds like it's an experience that I need to have (although it might be a hard one!) Thank you for sharing such a delicious recipe. I hope you have a wonderful week!


 photo copyright.jpg
envye template.