Chestnut and Mushroom Stuffing Chestnut and Mushroom Stuffing

Chestnut and Mushroom Stuffing | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jodi Pudge

Sweet chestnuts and meaty mushrooms add fall flavour to an otherwise classic stuffing. Look for ready-to-eat peeled whole chestnuts in the grocery store.

  • Prep time 30 minutes
  • Total time 30 minutes
  • Credits : Canadian Living Magazine



In Dutch oven or large skillet, heat oil over medium heat; cook garlic, celery and onion, stirring often, until onion is softened, about 5 minutes. Add mushrooms; cook, stirring frequently, until tender and almost no liquid remains, about 8 minutes.

Add wine; cook, stirring, until reduced by half, about 1 minute. Stir in bread, chestnuts, broth, water and pepper. Remove from heat.

Stir in half of the cheese. Scrape into lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 24 hours. Bake, covered, in 425°F/220°C oven until warmed through, about 15 minutes. Uncover and continue with recipe.)

Bake in 425 F (220 C) oven until top is crisp, 5 minutes. Sprinkle with parsley.

Makes 12 to 16 servings.

Nutritional facts per each of 16 servings: about

  • Fibre 2 g
  • Sodium 263 mg
  • Sugars 3 g
  • Protein 7 g
  • Calories 150.0
  • Total fat 4 g
  • Potassium 303 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g


  • Iron 10.0
  • Folate 32.0
  • Calcium 8.0
  • Vitamin A 2.0
  • Vitamin C 6.0
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Chestnut and Mushroom Stuffing