Chestnut Stuffing #SundaySupper

Chestnut Stuffing goes great with turkey or beef. Chunks of chestnuts, wine and cream make this stuffing over the top!

Welcome to another fun addition of Sunday Supper!

This week it’s all about the side dishes. Without these tasty tidbits that Thanksgiving or holiday dinner is just another turkey.
We’re big on stuffing at my house. I make some version of stuffing all year round. Crusty white bread, cornbread or my favorite, potato bread breaks up the pasta and rice rotation rut.
Chestnuts give this stuffing a holiday flair. Boiled, chestnuts take on a soft, sweet flavor. Easy peasy to cook too!
I cut an “X” on the flattest side before boiling. Cover chestnuts with water and bring to a boil. Cook chestnuts about 15 minutes until soft. Cool and peel.
Chestnuts add a bit of texture, Vitamin C, folates, B vitamins and are gluten-free. These nuts are also a good source of fiber and monounsaturated fats.
So dig in and enjoy a big spoonful. After all it is the Holidays!

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Chestnut Stuffing

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 8 servings

Ingredients

• 8 cups soft bread cubes (I use potato bread)
• 3/4 cup butter
• 1/2 cup chopped celery
• 1/2 cup chopped onions
• 1/4 cup chopped fresh parsley
• 1/4 cup white wine
• 1/2 cup chicken broth or vegetable broth
• 1/4 cup half and half
• 1/2 cup chestnuts, boiled and chopped

Instructions

• Saute onion and celery in butter until softened. Add parsley.
• Add broth, half and half and wine. Add chestnuts.
• Stir in bread and mix.
• Pour into 8x8-inch buttered baking dish. Bake uncovered at 350 for 350 minutes.

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Food for Thought…If you could have only one side dish on hour holiday table, which would you chose? I’d love to hear your thoughts in a comment below!

Thank you Caroline from  Caroline’s Cooking for hosting this event. Thanks also going out to Renee from Renee’s Kitchen Adventures for organizing today’s Sunday Supper.

Enjoy these great sides with any meal from Sunday Supper.

Fruity Side Dishes

• Cranberry Apple Relish by Recipes Food and Cooking
• Cranberry Fluff Salad by That Skinny Chick Can Bake
• Easy Cheesy Pineapple Bake by This is How I Cook
• Pecan Cranberry Jello Salad by Curious Cuisiniere
• Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

Other Side Dishes

• Chestnut Stuffing by Cindy’s Recipes and Writings
• Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
• One Pot Macaroni and Cheese by A Mind “Full” Mom
• Potato Dinner Rolls by The Redhead Baker
• Sausage, Apple, and Cranberry Stuffing by Life Tastes Good

Potato Side Dishes

• Gingered Sweet Potatoes by Simple and Savory
• Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
• Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
• Sour Cream and Onion Smashed Red Potatoes by Food Done Light
• Southern Praline Sweet Potato Casserole by The Weekend Gourmet
• Southwestern Potato Bake by The Freshman Cook
• Stacked Sweet Potatoes by My Imperfect Kitchen
• Sweet Potatoes with Cumin Sage Butter by Cooking Chat
• Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
• Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

Vegetable Side Dishes

• Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
• Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
• Braised Red Cabbage by Turnips 2 Tangerines
• Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
• Candied Acorn Squash by Cricket’s Confections
• Cheesy Jalapeño Corn Casserole by Food Lust People Love
• German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
• Homemade Green Bean Casserole by Family Around The Table
• Loaded Mashed Cauliflower Casserole by My Life Cookbook
• Miso Glazed Corn by NinjaBaker.com
• Pan Roasted Carrots with Apple Molasses by Palatable Pastime
• Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
• Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
• Roasted Onions with Parsley Pesto by Monica’s Table
• Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
• Roasted Pumpkin with Rosemary and Thyme by Feeding Big
• Spicy Balsamic Roasted Vegetables by Pies and Plots
• Sweet Corn Pudding by Brunch-n-Bites

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