This is a combination of what I thought was my grandmother Borland’s recipe and Grandma Foran (Big Lou’s) and chance – modified a little as years go by

Rachel’s Thanksgiving Stuffing with Chestnuts

Difficulty: Beginner Cook Time 40 mins Total Time 40 mins
Best Season: Fall



  1. Tear up the bread in a large bowl – Add favorite seasonings

  2. Sauté the chopped onions and celery – use lots of butter (or margarine). Set aside.

    [Do not forget to turn off burner – and take off pan or you will have to start all over again.]
  3. Shell the chestnuts 

    [Get sharp knives to score the chestnuts thru the shell; put in boiling water (several at a time depending on number of helpers) for a minute or so while warm, peal off shell and tough outer covering.]
  4. Collect up the chestnut pieces, and also sauté.

  5. Chop up parsley 

    (make sure it is parsley and not cilantro – they look similar – but from experience, it does not taste the same and makes the stuffing “unusual”. I mainly tear the parsley leaves off and even add some stems, too – this is the part from Big Lou. – Lots of parsley!
  6. Add the celery, onion, chestnuts, and parsley and toss it – mix it all together.

  7. Put in a large covered casserole dish – (or put in turkey)

    I don’t stuff the turkey with it anymore since hype about salmonella – and gluten free guests. Plus it’s vegetarian, if you don’t add the giblets (the stuff in the little bag in the turkey)
  8. You can also add a little broth (from the giblets, …) that can be cooking with celery, onion, bay leaf to use for gravy)

    If you decide to add giblets, remember just the giblets. I wouldn’t add the liver because it is a very strong flavor… again may make stuffing taste “unusual”.
  9. After mixing the ingredients all together, the stuffing should be moist (from all the butter), but not soggy.

  10. Cook @ 325 – 350 for 40 minutes to hour or more, but do not leave in oven too long or it will be toast (unless you like it dry)


It’s preferable to enlist volunteers ahead of time (esp. ones that haven’t done it before) for the chestnuts

Keywords: stuffing, thanksgiving,
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