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!
Paleo Chestnut & Bacon Stuffing
- 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!