Rustic Chestnut Stuffing With Mushroom And Bacon Wellplated Com

Thanksgiving is a BIG DEAL in my family. We pull out the good china, agonize over which pumpkin dessert to make (my vote is Pumpkin Pecan Pie), and disagree over whether to serve Homemade Scalloped Potatoes or Instant Pot Mashed Potatoes (we usually make peace by preparing both). One recipe that never ever changes is the stuffing. While I’m all for stuffing creativity (Cornbread Stuffing, Stuffing Muffins, etc.), this is THE one, true homemade stuffing recipe my family comes back to again and again. It’s unique without losing the classic Thanksgiving touch that makes the holidays so special. My stepdad gets the credit for this recipe. Like my mom’s Glazed Sweet Potatoes, this stuffing is a little savory, a little salty, a little sweet, and a whole lotta YUM. Chestnuts (which you can find in a can at most grocery stores this time of year) are peppered throughout, giving it rustic stuffing vibes. A healthy sprinkling of fresh rosemary rounds off this stuffing and gives it that traditional Thanksgiving taste and aroma everyone loves. (The only dish smelling better on Thanksgiving might be Pumpkin Pecan Cobbler baking in the oven.)

How to Make Chestnut Stuffing

This rustic chestnut stuffing with mushrooms, bacon, and prunes will quickly become a new favorite Thanksgiving side dish.

The Ingredients

Bread. Choose a hearty, crusty artisan-style loaf for the BEST thanksgiving stuffing. Sourdough, French bread, or whole grain wheat are all excellent options.Chestnuts. Unlike other nuts, chestnuts are loaded with vitamin C. They also contain healthy fats and antioxidants too.Mushrooms. For an earthy flavor that compliments the salty, savory bacon.Bacon. Choose thick-cut bacon for the meatiest, smoky flavor.

Prunes. Don’t let their bad PR freak you out. Prunes (a.k.a. dried plums) add a chewy, sweet counterpoint to the boldness of the salty bacon and earthy mushrooms.Onions + Celery. Aromatic veggies that add flavor and depth.Chicken Stock. Necessary for keeping the stuffing moist while it bakes.Eggs. Helps bind everything together.Rosemary + Parsley. Gives the stuffing a little color, freshness, and that signature woodsy rosemary flavor.

The Directions

Storage Tips

To Store. Leftover chestnut stuffing can be refrigerated for up to 4 days.To Freeze. Chestnut stuffing may be kept in the freezer in an airtight storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.To Reheat. Cover with foil and warm in a 350 degrees F oven until heated through. You may also microwave until steaming if reheating smaller, individual portions.

Recommended Tools to Make this Recipe

Baking Sheet. For toasting bread, baking Dark Chocolate Cookies or others for dessert, and making amazing sheet pan dinners.Skillet. Investing in a quality cast-iron skillet was one of my best decisions ever.Mixing Bowls. I love this glass nesting set because it doesn’t take up too much cabinet space.

Salty, earthy, a little savory, and a little sweet, chestnut stuffing is a Thanksgiving side dish your entire family is sure to gobble. #sorrynotsorry

Toast the Bread Ahead. The bread cubes may be toasted up to 1 day in advance. Store them in an air-tight container at room temperature.Cook the Mix-Ins Ahead. Sauté the mushrooms, crisp the bacon, and sauté the onions and celery the day before. Store in separate containers and refrigerate.Finish Up. On Thanksgiving Day, pick up at step 4 of the recipe directions. You’ll want to warm the chicken stock on the stovetop with the sautéed onions and celery and then finish as directed.Make the Recipe Ahead. Really crunched on the big day? You can make this chestnut stuffing 1 to 2 days ahead of time and refrigerate it. See the “Reheating Tips” box below for directions on warming.

Rehydrate. If the stuffing looks or feels dry, add a splash of stock before reheating to ensure it doesn’t dry out.Reheat. Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F.Crisp It. You can breathe life back into the crispy stuffing topping by uncovering the stuffing for the last 10-15 minutes of reheating. Alternatively, you could place it under the broiler for a few moments. Keep an eye on it so it doesn’t burn.