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All Recipes > Chestnut Stuffing

Chestnut Stuffing


  • 12 slices white bread, crusts removed
  • 2 tablespoons unsalted butter
  • 1 small onion diced into 1/4-inch pieces
  • 1 rib celery diced into 1/4-inch pieces
  • 5 chicken livers
  • 10 chestnuts blanched and peeled if fresh, roughly chopped
  • 1/2 teaspoon fresh rosemary, coarsely chopped
  • 1 1/2 teaspoons salt
  • Freshly ground black pepper
  • 1/4 cup heavy cream
  • 2 tablespoons cognac
  • 1 bunch watercress large stems removed, finely chopped
  • 1/3 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat


To peel a fresh chestnut, score the flat side with an "x." Simmer the chestnuts in water, or roast at 350° until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.

For baking the stuffing inside the turkey, heat oven to 350°. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.

Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat. Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, bread crumbs, chestnuts, rosemary, salt, pepper to taste, cream, cognac, and watercress.

If you plan to bake this stuffing outside the turkey, heat the oven to 400°. Add one-third cup chicken stock, and place the stuffing in a nine-by-thirteen-inch buttered baking pan. Bake until it's crusty and golden on top, about thirty minutes.

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