Thursday, 8 December 2011

Chestnut Stuffing GF SCD

I started making my chestnut stuffing a few weeks before Christmas a couple of years ago. Prior to that I was always very anxious in the days coming up to Christmas that I wouldn't be able to find the chestnuts and parsley, they always seemed to become extremely scarce. So now I make and freeze it a couple of weeks before Christmas Day. Then all I have to do is remember to take it out of the freezer on Christmas Eve and leave it in the fridge overnight to defrost.

This recipe is adapted from my Grandma's recipe which we have enjoyed every Christmas. She wrote it out for me but it's not very precise, for example it states "parsley, a lot". It makes 3 small freezer trays of stuffing, plenty for 8 people.

Chestnut Stuffing GF SCD

1200g chestnuts
4 or more tblsps almond milk or yogurt
1 tblsp honey (or 2 tsps unrefined sugar - not SCD)
30 - 40g parsley or more, chopped (at least a heaped cup after chopping)
¼ tsp ground nutmeg
sea salt and freshly ground black pepper

Wash the chestnuts.

There are a few ways of removing chestnuts from their skin and shells but this is the way I've always done it. Using a sharp knife, slit the shell of the chestnuts lengthways until you hear them crack.

Place in a large pan and cover with water.

Bring to the boil then simmer for about 15 minutes. Using a slotted spoon drain a few of the chestnuts.

The chestnuts are quite hot so be careful! Either squeeze out the chestnuts from their skins or spoon out using a teaspoon. I find that sometimes they come out easily and other times they break up as you are doing it. Try to get the white flesh out without the inner skin. Put the shelled chestnuts into a clean pan.

Cover with water and bring to the boil. Simmer for about 30 to 40 minutes until the water has gone but the chestnuts are soft and mushy. You may need to add a little more water from time to time. If you have not managed to get the inner skin of the chestnuts off, it comes apart while they are cooking. Just spoon it out of the pan. Mash with a potato masher and add the chopped parsley.

Stir the chopped parsley into the chestnuts. Add the almond milk or yogurt and don't worry if the mixture is a little wet since the chestnuts absorb a lot of moisture it's better to be too wet than too dry. Stir in the honey and nutmeg. Sprinkle the nutmeg in a bit at a time and taste the mixture, you might want to add more or less. When it is cooked all the flavours come together. Spoon into a baking dish or freezer trays, if you are freezing it.

If you have frozen it, defrost overnight in the fridge. Set the oven to 180°C. Put a couple of pats of butter or vegan alternative onto the top of the stuffing and cook for 30 to 40 minutes.

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  1. This looks delicious! I would love if you shared this in my holiday recipes Blog Hop!

  2. We just love Chestnut Stuffing and haven't had it in a while. I will have to try your recipe it looks delicious! Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  3. Mm.. This is perfect! I always have trouble finding seasonal dishes during the holidays that are unique. This definitely fits the bill. Thanks for sharing!!

  4. Hello, visiting from the Heart & Soul bog hop. This recipe sounds delicious and I'm so intrigued because I've never had chestnuts. My boyfriend has been talking about chestnuts a lot so I'm bookmarking this recipe for future use. Thank you for sharing!


  5. I've never tried chestnut stuffing, but this sounds so good and nutritious! Bookmarked. Thank you for sharing.

    Following and Liked your lovely blog. I am also inviting you to join Autumn Blog Hop 2011 at Momma's Lounge ( ) where you meet more mom bloggers; shout away; add your giveaways and/or blog and business links; and get featured by sharing your crafts, recipes and interesting musings.

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  6. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

  7. You have done it again! You continue to amaze me with your creative gluten-free recipes. Thanks for sharing this with the Hearth and Soul Hop.

  8. This recipe is just fantastic. Well done! I just had to share it on my monthly-round up.

    Happy New Year!