• 1 lb. chestnuts, boiled, chopped
  • 1 c. butter
  • 1 c. celery, diced
  • 1 c. onion, diced
  • Salt, pepper, and sage to taste
  • About half pan cornbread and 3 cups bread cubes


Cook celery and onion in the butter, about 5 minutes. Add spices and cook until tender. Add chestnuts. Pour over bread crumbs. If not moist enough add more melted butter or a little water. Spread in a baking pan and bake at 350 degrees for about 15-20 minutes.

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Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
Chestnut Stuffing