Chestnut Apple Dressing

Name: Chestnut Apple Dressing
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 cup chopped roasted chestnuts (can substitute roasted peeled hazelnuts for nuttier texture); 6 cups dry herb stuffing mix (use plain cubed bread if unavailable); 1 1/2 cups diced celery; 1/3 cup golden raisins (can swap for dried cranberries or cherries); 1 medium diced apple (prefer tart varieties eg Granny Smith); 1 medium chopped onion; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 1/2 cups chicken stock (vegetable broth works for vegetarian switch); 6 tablespoons unsalted butter (sub coconut oil cautiously for dairy-free); 1/3 cup heavy cream (use full-fat coconut milk if avoiding dairy)

By Emma

Certified Culinary Professional

Published on 03 February 2026 • Recipe tested & approved

Oven-baked chestnut dressing mixing savory chestnuts, sweet apples, raisins, celery, and onion with chicken broth, cream, butter over dry stuffing base. Cook till firm, browned edges, resting needed to set flavors. A hearty side with Cumberland sauce. Substitutes exist for chestnuts and dairy. Cooking signals rely on smell and texture, not just time. A holiday staple rethought with rustic flicks and tweaks to ingredient ratios. Layered taste profiles, aromatic hints of sautéed onion and mellow roasted chestnut. Moist but not soupy, fluffy inside edges crisp. A practical makeover on a classic, with tips for perfect batch every time and kitchen life savers when ingredients run short or timing’s tight.

Prep: 15 min

Cook: 55 min

Total: 1h 10min

Servings: 8 servings

#American cuisine #holiday cooking #oven-baked #stuffing #vegetarian option #comfort food

Chestnut dressing, not your standard mushy side. I’ve fiddled plenty: dry spots, too heavy, soupy disasters. Sticking to 350 keeps edges bronzed without harsh burns. Chestnuts introduce this subtle sweetness but can be tricky to source fresh; roasted packed ones work fine, gone nutty and dense but in a good way. Raisins and apple bring bursts, balancing the earthiness and savoriness, that’s where celery and onion kick in leaf-green freshness and bite. Moisture balance is crucial. Cream adds luxurious silk without watering down stuffing. Trust the smell, crackling sounds from oven, and browned spots to tell when it’s time. Resting? Non-negotiable. Served alongside Cumberland sauce, the tang cuts richness. Substitutions? Got you, nuts, dairy, broth — switch smart, don’t kill texture or flavor. Learned from kitchen scrapes: underbake and it’s sloppy, overbake you lose that creamy core. Timing’s flexible but senses never lie.

Ingredients

1 cup chopped roasted chestnuts (can substitute roasted peeled hazelnuts for nuttier texture)
6 cups dry herb stuffing mix (use plain cubed bread if unavailable)
1 1/2 cups diced celery
1/3 cup golden raisins (can swap for dried cranberries or cherries)
1 medium diced apple (prefer tart varieties eg Granny Smith)
1 medium chopped onion
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken stock (vegetable broth works for vegetarian switch)
6 tablespoons unsalted butter (sub coconut oil cautiously for dairy-free)
1/3 cup heavy cream (use full-fat coconut milk if avoiding dairy)

About the ingredients

Chestnuts - key player, can swap hazelnuts or walnuts but chestnuts’ mild sweetness and creamy bite can’t be fully replaced. Dry stuffing mix ideal for quick base; if none, cube leftover bread, toast slightly for sturdiness or risk soggy patches. Celery and onion get sweat-sauté boost in some takes but raw mixing works here to keep textural contrast and cooking finish in oven. Raisins add chewy bursts; sweet tart cherries or cranberries shake things up. Apple tartness essential: Granny Smith preferred, gives little lift. Butter for richness but if dairy a no-go, coconut oil carries fat well though shifts flavor. Cream rounds edges; half-and-half or coconut milk viable. Salt and pepper need dialing by taste, especially if broth salted. Chicken broth classic, vegetable broth for switch options or even water with bouillon cubes for pantry trick. Spray dish well with nonstick or butter carefully to prevent sticking and cleanup hassle. Spacing ingredients evenly helps bake consistent, avoid clumps of wet or dry.

Method

Preheat to moderate 350 degrees Fahrenheit. Spray a 9x13 casserole generously with nonstick spray. Avoid buttering direct to prevent soggy edges.
In a roomy bowl, toss the chestnuts with dry stuffing, celery, chopped onions, raisins, apple, salt, and pepper. Mix until ingredients scattered evenly.
Pour in the warmed chicken stock along with melted butter and cream. Stir quickly but gently, ensuring dry elements soak without clumping or turning mushy.
Scrape mixture evenly into casserole. Press lightly with spatula to compact slightly but keep air pockets intact for that sought bite.
Bake in oven. At approximately 50-55 minutes start checking top crust, should show golden patches, edges bubbling and smell nutty-roasted with apple hint. Insert a thin skewer, comes out mostly clean, moist but no raw.
Remove from heat and do not rush. Rest minimally 20 minutes to let stuffing firm. Active resting sets texture and deepens melded flavors, crucial step often skipped.
Serve with tangy Cumberland or a fruit-based sauce to cut richness. Leftovers benefit from gentle reheating covered to keep moist.
If stuck without chestnuts, toasted hazelnuts or even chopped walnuts add texture and earthy notes though chestnut’s subtle sweetness lost.
Butter can darken too fast; if edges burn early, tent foil last 10 mins. Swap cream for half-and-half if tighter on fat but losing slight silkiness.
Don’t over-soak the bread base; stuffing must be moistened, not wet. Too wet results in gluey dense mess. Rely on texture, bread should spring back when pressed lightly before baking.

Cooking tips

Oven preheat before prepping, so dish ready and temperature steady. Spraying dish avoids butter sogginess at bottom; nonstick spray fares better for crust development. Dry ingredients first tossed to evenly disperse chunky elements like nuts, apple and celery for mouthfeel contrast. Adding liquids last helps monitor moisture: mix just until moistened; overmixing crushes bread cubes. Pressing stuffing gently helps holding shape but don’t pack fully or you lose fluffy texture—air pockets essential for lightness. Bake timing flexible; bracket 50-60 minutes but always check crust color, internal consistency with skewer. Should come out hot but peasably firm, not squishy. Resting important so juices redistribute; skipping leads to falling apart and unbalanced texture. Tent foil cautiously if crust browns too soon. Serve after resting to prevent heat burnout. Sauce adds balance: Cumberland’s sharp berry tang breaks through richness and soft textures. Storing recommendations: wrap tight, reheat covered to maintain moisture, leftovers improve flavor melding over time.

Chef's notes

💡 Dry bread mix critical; cube stale loaf if needed, toast slight for sturdiness. Avoid soggy base by pressing stuffing loose, keep air pockets intact. Overmixing crushes texture, risks gluey mess. Moisture balance depends on broth and cream amounts. Use broth warm, stir liquids fast but gentle. Too much liquid ruins fluffiness; watch consistency as you mix.
💡 Chestnuts add subtle sweetness but swap roasted hazelnuts or chopped walnuts if none on hand. Nutty notes shift texture slightly but fine. Apples tart and firm ones best; Granny Smiths lift flavor, hold shape. Raisins optional, could use cherries or dried cranberries for bursts. Celery and onion best raw here; retain crunch, provide fresh bites amidst soft bread cubes.
💡 Butter browns quick; patch foil on edges if burn risk late bake. Cream swaps half-and-half or full-fat coconut milk for dairy-free but silkiness differs. Skewer test vital near end; should emerge moist but not raw or mushy. Oven temp steady at 350. Resting post-bake crucial; lets flavors meld, stuffing firms. Skip resting, risk fall-apart mush.
💡 Spray casserole well, avoid buttering direct, prevents soggy bottoms. Press stuffing gently to avoid dense bricks; fluff needed. Timing flexible: 50-60 mins bake, check often last 10 mins. Browning and smell guide doneness better than clock alone. Smell nutty-roasted apple sweetness, hear faint crackle when crust forms.
💡 If no chestnuts, nuts add texture but lose chestnut’s creamy mildness. Broth choice shifts saltiness; taste and adjust salt/pepper accordingly. Avoid over-soaking bread; it should spring back pressed. At stove, slow melt butter and cream together before adding to dry mix to improve absorption. Rest leftovers covered to keep moist and enhance melding.

Common questions

How to know stuffing is done?

Skewer inserted comes mostly clean; moist crumbs stuck okay but no wet raw batter. Smell changes, deeper toasted nutty aroma. Edges bubbling, light crackle sound. If too soft, bake longer. If crust burnt, tent foil.

Can I substitute chestnuts?

Hazelnuts or walnuts work texture-wise but swap changes sweetness balance. Roasted preferred, raw nuts too hard. Test with toasted nuts for crunch. Chestnut’s creaminess missed but still good try.

What if stuffing soggy?

Mostly bread soaked too much. Press lightly before bake; over-liquid leads to gluey texture. Use dry bread base or dry stuffing mix. Avoid dumping all liquid at once. Mix gently, liquids warm and added last to control moisture.

How to store and reheat leftovers?

Wrap tightly, fridge best 3 days max. Reheat covered to keep moist. Oven or microwave fine, low-moderate heat to avoid drying edges. Freezing possible; thaw fully before reheating. Texture might change slightly but flavors deepen after resting.