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This year change up your traditional stuffing by adding chopped apples and chestnuts for a hint of sweetness and a meatiness that’s still vegetarian!

Stuffing is probably my favorite part of the Thanksgiving meal. While turkey, gravy, and mashed potatoes run pretty close, stuffing has to be the top of my list.

When I was a kid we would have Stove Top stuffing a lot and I still make it to this day throughout the year. The only time my mom would make her homemade stuffing would be Thanksgiving and I looked forward to it every year. In truth I still look forward to it every year.

Now that I’m an adult I do tend to make homemade stuffing several times during the winter. The issue is every recipe I use makes a ton and I like to have it with turkey so I don’t make it all that often.

I had some roasted chestnuts and didn’t know what to do with them so I started looking through my recipes. The recipe for Apple and Chestnut Stuffing jumped out at me. I wanted to do a trial run of a few holiday favorites this would go perfectly with the other recipes.

Ingredients:

butter
shallots
thyme
chicken broth
apple
chestnuts
eggs
parsley
bread cubes
salt
pepper

Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray.
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring frequently, for 5 minutes.
Add salt, pepper, and thyme and cook for 1 minute.
Add the broth, apples, and chestnuts and mix to combine. Bring to a simmer and cook for 2-3 minutes. Remove from heat.
In a large bowl whisk together the eggs, parsley, and a pinch of salt and pepper.
Add the bread cubes and pour the chicken broth mixture over the top. Stir well to combine.
Pour the mixture into the prepared pan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.

I bought a bag of already cut up bread in order to save time but you can use your own bread that you cube yourself. The original amount of butter in this recipe was crazy so I cut it way down but if you don’t feel that it’s enough then feel free to add more.

It was fairly easy to make this recipe. I sauteed the shallots in some butter then added in spices. Then I poured in the broth, apples, and chestnuts. Finally put everything in a baking dish and toss to combine.

Can I use fresh bread or does it need to be stale?

You really should use stale bread because it holds up to the broth and butter in this recipe. If you have bread that is fairly fresh try leaving it out on the counter over night to help it become stale quicker. You can also buy day old bread from a bakery which will be on its way to becoming stale.

Can I add meat to this stuffing?

Yes! Sausage would be a great addition to this recipe. I’d make about 8 ounces of crumbled sausage and add it to the dish before baking. You could also add bacon but I don’t think it would pair as well.

Do I have to add in the apple?

No you don’t but it really does add a nice flavor. If you don’t have an apple you can substitute a pear in place of it. You can also substitute 1/2 cup of dried apples or pears in place of fresh.

Can I add some different spices to the stuffing?

Of course! Great spices would include paprika, sage, rosemary, fennel seed, or oregano. Use what you like and remove what you don’t.

Can I make this ahead of time?

You sure can. Simply make it and bake it covered with foil for 30 minutes. After it comes out cool and put in the refrigerator for up to 24 hours. Remove and bake, uncovered, for 30 minutes when you are ready to enjoy it.

I liked that the stuffing came out a little crispy on the top and sides but soft on the inside. It smelled really good and I was excited to taste it.

At first bite I didn’t taste a lot of difference from my regular stuffing. On the second bite I could definitely taste the sweetness of the apples and the meaty chew from the chestnuts. They both added just the right amount of flavor to the stuffing.

We served it with gravy the first day we had it but on the second day I just had it on the side of a turkey sandwich and it was just as good. I always feel like if I can eat stuffing without gravy then it makes it extra good.

More Holiday Side Dish Recipes:

If you’ve tried my Apple and Chestnut Stuffing or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: