Goslings Rum

Traditional Chestnut Stuffing

Traditional Chestnut Stuffing


  • 1 cup onions, minced
  • 1/2 cup celery tops, minced
  • 1 cup (2 sticks) unsalted butter
  • 8 cups bread cubes (or 6 cups prepared dry cubes, approx. 12 oz.)
  • 1 tbs fresh thyme, finely minced
  • 1 tbs fresh sage, finely minced
    generous pinch of nutmeg
    small bunch of parsley, minced
  • 1/2 cup raisins (plumped in Goslings Black Seal Rum)
  • 2 medium apples, peeled, chopped
  • Salt and freshly ground pepper, to taste
  • 1 lb freshly boiled chestnuts

To prepare the Chestnuts:

  • With a sharp knife make an “x” in each piercing the outer shell.
  • Plunge into boiling water for about two minutes. Drain, cool and peel.
  • In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt.
  • Bring to a boil and simmer 35 minutes until tender.
  • Drain, cool and chop.

The stuffing:

  • Sauté the onions in the butter until translucent.
  • Add the celery tops and cook another couple of minutes.
  • Add the bread cubes one cup at a time, stirring well with each addition.
  • Allow the cubes to saute until golden.
  • Add chicken or vegetable broth to moisten, if need be.
  • Transfer to a large earthenware bowl.
  • Add thyme, parsley, raisins, apples, and chestnuts.

Photo Credit: Eva L. Baughman

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