Delicious sweet chestnut stuffing

    1 hour 20 min

    I read up on chestnuts and made sure I picked the edible ones! These are the sweet ones which are encased in a prickly green covering. Stand on the prickly ball which is somewhere between a golf ball and tennis ball size - this sort of splits at a seam and lets you dig out the chestnuts. When split open you get up to three chestnuts but mostly two decent sized ones and a 'sliver' of a third which you probably will discard.

    Bretagne, France
    17 people made this

    Serves: 4 

    • 450g (1 lb) sweet chestnuts
    • 2 tablespoons butter
    • 1 onion, chopped
    • 1 tablespoon chopped fresh curly parsley
    • 2 teaspoons dried mixed herbs
    • sea salt and freshly ground black pepper

    Prep:30min  ›  Cook:50min  ›  Ready in:1hr20min 

    1. Bake the chestnuts in a preheated 190 C / Gas 5 oven for 20 minutes until they are soft. Remove from oven and once cool enough to handle, peel.
    2. Mash the chestnuts well with the butter. Stir in the onion, parsley and mixed herbs season with salt and pepper to taste. (You can use chopped fresh mixed herbs, but don't overdo the rosemary!)
    3. Place stuffing in the centre of a sheet of greased aluminium foil. Bake at 190 C / Gas 5 for 20 to 30 minutes and then serve.


    If you forage your chestnuts, make sure you use the correct sweet chestnuts, NOT horse chestnuts.


    You can freeze the whole peeled chestnuts after they have cooled. Store in an airtight bag or container. Thaw completely before continuing to make the stuffing.

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