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With crisp bacon, savory mushrooms, and rosemary, this Chestnut Stuffing is a special Thanksgiving side dish on our family’s holiday table. We’ve been making it for nearly 10 years!

Thanksgiving Chestnut Stuffing for turkey in a white pan

Thanksgiving is a BIG DEAL in my family.

We pull out the good china, agonize over which pumpkin dessert to make (my vote is Pumpkin Pecan Pie), and disagree over whether to serve Homemade Scalloped Potatoes or Instant Pot Mashed Potatoes (we usually make peace by preparing both).

One recipe that never ever changes is the stuffing.

While I’m all for stuffing creativity (Cornbread Stuffing, Stuffing Muffins, etc.), this is THE one, true homemade stuffing recipe my family comes back to again and again.

It’s unique without losing the classic Thanksgiving touch that makes the holidays so special.

Rosemary Chestnut prune Stuffing with bacon in a white pan

5 Star Review

“I never tire of creative dressing recipes, and this is delicious.”

— Eileen —

My stepdad gets the credit for this recipe. Like my mom’s Glazed Sweet Potatoes, this stuffing is a little savory, a little salty, a little sweet, and a whole lotta YUM.

Chestnuts (which you can find in a can at most grocery stores this time of year) are peppered throughout, giving it rustic stuffing vibes.

A healthy sprinkling of fresh rosemary rounds off this stuffing and gives it that traditional Thanksgiving taste and aroma everyone loves.

(The only dish smelling better on Thanksgiving might be Pumpkin Pecan Cobbler baking in the oven.)

best Thanksgiving chestnut stuffing in a white baking dish

How to Make Chestnut Stuffing

This rustic chestnut stuffing with mushrooms, bacon, and prunes will quickly become a new favorite Thanksgiving side dish.

The Ingredients

  • Bread. Choose a hearty, crusty artisan-style loaf for the BEST thanksgiving stuffing. Sourdough, French bread, or whole grain wheat are all excellent options.
  • Chestnuts. Unlike other nuts, chestnuts are loaded with vitamin C. They also contain healthy fats and antioxidants too.
  • Mushrooms. For an earthy flavor that compliments the salty, savory bacon.
  • Bacon. Choose thick-cut bacon for the meatiest, smoky flavor.

Substitution Tip

Chestnut stuffing is often made with pancetta (Italian-style bacon). It’s pricier than bacon and not always accessible, but it’s a great substitute if you happen to have it on hand.

French chestnut stuffing recipe with Mushroom, Bacon, and Rosemary
  • Prunes. Don’t let their bad PR freak you out. Prunes (a.k.a. dried plums) add a chewy, sweet counterpoint to the boldness of the salty bacon and earthy mushrooms.
  • Onions + Celery. Aromatic veggies that add flavor and depth.
  • Chicken Stock. Necessary for keeping the stuffing moist while it bakes.
  • Eggs. Helps bind everything together.
  • Rosemary + Parsley. Gives the stuffing a little color, freshness, and that signature woodsy rosemary flavor.

Dietary Note

If you’d like to make a vegetarian chestnut stuffing, you can omit the bacon and opt for vegetable stock instead of chicken stock. The stuffing won’t have the same smoky bacon flavor but it should still be delicious.

The Directions

toasted bread cubes on a sheet pan for stuffing
  1. Toast the cubes until lightly golden.
sautéing sliced mushrooms in a skillet
  1. Sauté the mushrooms. Transfer to a bowl and set aside.
crisp bacon pieces in a skillet
  1. Cook the bacon pieces until crisp. Transfer to a paper towel-lined plate.
toasted bread cubes in a glass bowl with onions and celery
  1. Sauté the onion, celery, salt, and pepper until softened, add some chicken stock, and then bring to a simmer.
  2. Pour the skillet contents over the bread cubes.
a glass bowl with chestnut stuffing ingredients and a wooden spoon
  1. Fold in the remaining ingredients. Transfer to a greased baking dish. Bake chestnut stuffing at 350 degrees F for 30 to 40 minutes. ENJOY!

Make-ahead stuffing tips

Get ahead on your Thanksgiving cooking with these make-ahead tips!

  • Toast the Bread Ahead. The bread cubes may be toasted up to 1 day in advance. Store them in an air-tight container at room temperature.
  • Cook the Mix-Ins Ahead. Sauté the mushrooms, crisp the bacon, and sauté the onions and celery the day before. Store in separate containers and refrigerate.
  • Finish Up. On Thanksgiving Day, pick up at step 4 of the recipe directions. You’ll want to warm the chicken stock on the stovetop with the sautéed onions and celery and then finish as directed.
  • Make the Recipe Ahead. Really crunched on the big day? You can make this chestnut stuffing 1 to 2 days ahead of time and refrigerate it. See the “Reheating Tips” box below for directions on warming.
rustic chestnut stuffing with a rustic appearance in a baking dish

Storage Tips

  • To Store. Leftover chestnut stuffing can be refrigerated for up to 4 days.
  • To Freeze. Chestnut stuffing may be kept in the freezer in an airtight storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • To Reheat. Cover with foil and warm in a 350 degrees F oven until heated through. You may also microwave until steaming if reheating smaller, individual portions.

Reheating Tips

If you plan to make your chestnut stuffing ahead of time, here is the best way to warm it:

  • Rehydrate. If the stuffing looks or feels dry, add a splash of stock before reheating to ensure it doesn’t dry out.
  • Reheat. Remove it from the refrigerator and let it come to room temperature so it will cook more evenly. Cover the pan with foil, then place it in a 350 degrees F oven and reheat to an internal temperature of 165 degrees F.
  • Crisp It. You can breathe life back into the crispy stuffing topping by uncovering the stuffing for the last 10-15 minutes of reheating. Alternatively, you could place it under the broiler for a few moments. Keep an eye on it so it doesn’t burn.
bacon mushroom stuffing with rosemary on a plate for Thanksgiving

Leftover Ideas

Use this chestnut stuffing to prepare these Leftover Stuffing Cakes.

What to Serve with Chestnut Stuffing

Recommended Tools to Make this Recipe

  • Baking Sheet. For toasting bread, baking Dark Chocolate Cookies or others for dessert, and making amazing sheet pan dinners.
  • Skillet. Investing in a quality cast-iron skillet was one of my best decisions ever.
  • Mixing Bowls. I love this glass nesting set because it doesn’t take up too much cabinet space.

Salty, earthy, a little savory, and a little sweet, chestnut stuffing is a Thanksgiving side dish your entire family is sure to gobble. #sorrynotsorry

Frequently Asked Questions

Can I Use Gluten Free Bread for Stuffing?

Certainly! Swap in your favorite sturdy gluten free bread. Alternatively, this Crockpot Wild Rice Stuffing is a great gluten free option.

Where Can I Buy Chestnuts?

You can typically find chestnuts at your local grocery store during the holidays. Look in the produce section or the canned goods area. Otherwise, they’re typically readily available online on Amazon or specialty food retailers.

Can I Leave Out the Eggs in Stuffing?

Eggs are important for stuffing because they help bind the ingredients together. However, if you need to omit the eggs due to allergy or dietary needs, you could do so. Just note that the texture and consistency of this stuffing will be slightly different (more crumbly). Add extra stock as needed for moisture.

Chestnut Stuffing

5 from 4 votes
This rustic chestnut stuffing recipe with bacon, mushrooms, and prunes is the BEST Thanksgiving side dish for turkey, chicken, or duck.

Prep: 35 minutes
Cook: 1 hour
Total: 1 hour 35 minutes

Servings: 10 servings


  • 1 loaf artisan-style bread such as sourdough (not sandwich bread), cut into 1/2-inch pieces (about 1 1/4 pounds or 12 cups cubes)
  • 2 tablespoons extra virgin olive oil divided
  • 1 pound sliced cremini baby bella mushrooms
  • 8 ounces thick-cut bacon cut into 1/2-inch pieces
  • 1 large yellow onion diced
  • 4 celery stalks thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3-4 1/2 cups low sodium chicken stock
  • (7- to 8-oz) jars peeled cooked whole chestnuts halved (4 cups)
  • 1 1/2 cups prunes pitted and quartered
  • 2 large eggs lightly beaten
  • 1/4 cup chopped fresh flat leaf parsley
  • 2 tablespoons chopped fresh rosemary


  • Preheat your oven to 350 degrees F. Spread the bread cubes in an even layer on an ungreased baking sheet. Bake until the cubes are lightly toasted, about 12 minutes, stirring twice during the baking to ensure they toast evenly. Let the cubes cool, then place them in a very large mixing bowl. Increase the oven’s temperature to 375 degrees F. Lightly coat a 9×13-inch dish with baking spray and set aside.
  • Heat 1 tablespoon olive oil in a large, deep skillet over medium. Saute the mushrooms until browned and they have given up their juices, about 8 minutes. Remove from the pan and set aside.
  • Return the skillet to the heat, then add the remaining tablespoon of olive oil. Once the oil is hot, add the bacon pieces and fry, stirring occasionally, until golden brown and crisp, 7-10 minutes. With a slotted spoon, transfer the pieces to a paper towel-lined plate.
  • Discard all but 2 tablespoons of the bacon fat from the skillet. Increase the heat to medium-high, then add the onion, celery, salt, and pepper and cook, stirring occasionally, until brown and soft, about 5 minutes. Add 3 cups of the chicken stock and bring to a simmer. Once the stock is hot, pour the skillet contents over the bread cubes.
  • Let the bread mixture cool for a few minutes until it is no longer hot, then add the mushrooms, chestnuts, prunes, beaten eggs, parsley, and rosemary. The mixture should be very wet, so add additional chicken stock as needed.
  • Transfer the stuffing to a prepared baking dish. Coat a large piece of aluminum foil with cooking spray, then use it to cover the stuffing, spray side down. Bake the stuffing for 20 minutes, remove the foil, then bake for an additional 30-40 minutes, until the top is golden brown and fairly dry. Let cool for 10 minutes, then enjoy.


  • TO STORE: Leftover chestnut stuffing can be refrigerated for up to 4 days.
  • TO FREEZE: Chestnut stuffing may be kept in the freezer in an airtight storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO REHEAT: Cover with foil and warm in a 350 degrees F oven until heated through. You may also microwave until steaming if reheating smaller, individual portions.


Serving: 1(of 10)Calories: 467kcalCarbohydrates: 72gProtein: 14gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgPotassium: 889mgFiber: 4gSugar: 13gVitamin A: 420IUVitamin C: 26mgCalcium: 66mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

5 from 4 votes (2 ratings without comment)

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  1. This looks great! I’m always looking for new stuffing ideas. Do you think this would work well with cornbread?

    1. Hi Margaret Ann! To be honest, I think cornbread would throw off the balance of flavors and might pair a bit oddly with the prunes. I do love cornbread stuffing (A LOT), but I’m afraid this just isn’t the right mix of ingredients. If you like, you can check out this recipe for Spicy Cornbread Sausage Stuffing:

  2. I never tire of creative dressing recipes, and this is delicious. The rosemary is subtle, and all of the flavors work well together. It’s seriously moist, too.5 stars

  3. This looks so good, it makes my gluten-free heart long for it. I sometimes make bread with almond flour, using the Simple Mills mix. Do you think that kind of bread would work here or is it hopeless?

  4. Hi! I’ve made this in 2017 and 2018 and loved it, but that was before you added chestnuts to the recipe and reduced the amount of mushrooms. (I have the recipe saved on my computer and my save date is Feb 2018.) I’m making it again this year (2022) and adding the chestnuts. However, did you mean to write 2 7-8 oz jars of chestnuts in the ingredients amount? It just says (7-8 oz) jars chestnuts (4 cups). I’m assuming that’s 2 jars? Not just 1? Thanks for your clarification!5 stars

  5. Hey Erin, my wife has a weird hangup about cooked fruit…. The recipe looks great otherwise- have any ideas for a non-fruit substitution for the prunes that would work with the rest of the recipe? I could just omit them, but if you can suggest a good substitute, I’m all ears. Thanks!