I nearly titled this post “The too-late stuffing” but then I realized it’s never too late for stuffing… I never stuff my bird because I like to keep it simple and am mortified of failing at it LOL. So suffice to say, I can make stuffing for any darn holiday I please, turkey or no turkey! This Paleo Chestnut Stuffing came to me the Wednesday before Thanksgiving, or “pre-day” as I call it where I cook the bulk of the sides that can be prepped beforehand. I had just found some beautiful chestnuts that I originally thought we’d just snack on, but then seeing all the stuffings around on Insta… I got major FOMO. So boom, the idea was born!!
I used Legit Bread because I find that it absorbs very well (makes a killer French Toast too), use any bread you like best! As for the chestnuts, let’s talk about how you find great chestnuts. Nix getting them in a bag if you can help it, there’s often a mix of moldy ones in there and you can’t weed them out. Try to pick them one-by-one, you want to squeeze on them to make sure they’re hard instead of soft with air inside them (those are usually moldy). The rest is a class mix of fresh herbs, a little extra oomph from the bacon, and delicious broth!
Made with paleo bread, chestnuts, veggies, herbs and BACON! This stuffing is easy and will please your crowd.
- 1/2 loaf favorite paleo bread (approx. 8 slices)
- 12 fresh chestnuts (in their shells)
- 6 slices bacon
- 3 stalks celery
- 1/2 large yellow onion
- 1 bunch fresh rosemary, thyme, and sage
- pinch cinnamon
- pinch sea salt and pepper
- 1/2 stick grass-fed butter
- 4 slices bacon
- 1 egg, beaten
- 1 cup vegetable broth (or your favorite broth)
Prep bread crumbs: Let bread (if frozen) come to room temperature, slice into cubes and toast for 20 minutes (flip half/way) on 350f degrees in the oven on a baking sheet.
Prep chestnuts: Soak chestnuts in hot water for one minute, dry them and then cut a cross on chestnuts. Roast them for 30 minutes on 375f degrees. Peel when cool and chop into small pieces.
Saute bacon pieces until crispy, pull bacon bits out on a plate and set aside, using the bacon fat - cook the chopped onions and celery pieces for 3-4 minutes until soft.
De-stem your fresh herbs, chop them up slightly. Start with 1 Tbsp of each and add to your sauteed veggies.
Add the butter slowly while stirring on low heat, next add the chopped chestnuts. Add another Tbsp of each herb and season with cinnamon, salt, and pepper to taste.
IF YOU'RE PREPPING THIS THE DAY BEFORE: pour this mixture when all soft and well combined after a few minutes over the bread cubes in a baking dish. Cover and refrigerate. The next day before cooking, you can add the egg and broth, stir and bake.
IF YOU'RE MAKING TO EAT DAY OF: Pour mixture over the bread cubes in your baking dish. Beat an egg and add to broth, whisk and pour over your mixture. Stir it a bit and bake for 375f degrees for 30-35 minutes.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!