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Chestnut Onion Stuffing

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1 large onion, chopped
3 garlic cloves, minced
1/2 cup butter
6 slices white bread, cubed
6 slices whole wheat bread, cubed
2 cups crumbled chestnuts
2 eggs, beaten
1/2 cup chicken broth
1 teaspoon dried marjoram leaves
1/2 teaspoon kosher salt
1/8 teaspoon pepper

Chestnut Onion Stuffing

This rich and luscious Chestnut Onion Stuffing recipe is easy and fun to make.

  • Serves 8
  • Easy

About This Recipe

Stuffing for your Thanksgiving turkey is very personal. Many people have their own stuffing recipe, usually passed down through the generations, that they make every year. But if you don’t, or if you want to try something new, I have a great stuffing recipe: Chestnut Onion Stuffing.

It was inspired by My Great-Grandmother’s Stuffing recipe that my family has served for many decades. A few tweaks and some flavor changes resulted in this new fabulous stuffing. This is a simple recipe without a lot of fancy herbs and spices, but I think that’s what makes it so good.

Chestnuts are new to me. My mom didn’t use them growing up, and we certainly couldn’t buy them at the grocery stores in the tiny midwestern towns where we lived. I buy my chestnuts for this recipe online. The ones to get are canned chestnuts:  they are shelled and roasted and are soft enough to crumble. They are fabulous in this flavorful and delicious stuffing recipe.

You can use this recipe to stuff your turkey or you can bake it in a casserole dish in the oven or even make it in the slow cooker. Enjoy every bite.

Tips for the best Chestnut Onion Stuffing:

  • Make sure that you cook the onions and garlic long enough in the first step. They will not soften while the stuffing bakes, either in the turkey or in a casserole dish. You can let the onion caramelize if you’d like; just cook them until they are light golden brown. You have to watch them carefully though so they don’t burn.
  • Do not mash this stuffing to mix it. Toss the ingredients together lightly. And don’t pack the stuffing into the turkey or the casserole dish. Packed stuffing is tough, and it make not reach a safe temperature in the center if it’s all bashed together.

Why this recipe works:

  • Chestnuts add a sweet and nutty note to this classic dressing. They are all you need to make a delicious and rich stuffing for your Thanksgiving dinner.




In a small saucepan, combine the onion, garlic, and butter. Cook over medium heat, stirring frequently, until tender, about 5 to 7 minutes. Remove from heat and set aside.


In a very large bowl, combine the cubed bread and chestnuts and toss.


Drizzle the bread mixture with the onions and garlic in the butter, the eggs, and the chicken broth and toss to coat. Add the marjoram, salt, and pepper and toss again.


Use this mixture to stuff a turkey. Place the leftovers in a casserole dish and refrigerate. Or put all of the stuffing into a casserole dish, cover, and refrigerate.


Roast the turkey with the stuffing inside (NEVER stuff a turkey ahead of time). If you are baking the stuffing, bake at 350°F for one hour covered, then uncover and bake 15 to 20 minutes longer or until a meat thermometer registers 160°F. To cook in the slow cooker, cook on low for 7 to 9 hours or until 160°F.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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