Food Recipes Side Dishes Stuffings & Dressings Chestnut Stuffing with Fennel 5.0 (1,692) 4 Reviews This delicious chestnut stuffing starts with fresh bread and is accented with savory fennel, salty pancetta, and a blend of herbs and spices. By Suzanne Goin Suzanne Goin Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on October 23, 2019 Save Rate PRINT Share Close Photo: © John Kernick Active Time: 1 hr Total Time: 1 hr 50 mins Yield: 12 Jump to recipe Here, California chef Suzanne Goin shares her favorite chestnut stuffing recipe for the holidays. When Goin was a child, making stuffing was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," she says. "I'd just raid the spice cabinet and the first batches were a little crazy. But I figured out what I liked best." This chestnut-laced stuffing with pancetta and fennel is adapted from Goin's 2005 cookbook Sunday Suppers at Lucques. The crispy, olive oil–soaked bread cubes on top are especially delectable. Frequently Asked Questions Are raw chestnuts safe to eat? Raw chestnuts are safe to eat for most people, but they contain significant amounts of tannic acid, which for some can cause gastrointestinal issues or liver damage; those with kidney, liver, stomach, or intestinal problems should avoid raw chestnuts, as should anyone who has reason to play it safe, like pregnant people. It's not a huge loss: That tannic acid makes raw chestnuts sour, bitter, or astringent, which many find unpalatable. Chestnuts are typically boiled or roasted before eating, which makes them sweeter and more mellow. Many jarred chestnuts will be cooked before packaging. Note that the edible chestnuts used in this recipe (sometimes called "sweet chestnuts") belong to a different species from horse chestnuts, which should never be consumed. Should chestnuts be kept in the fridge? Chestnuts are mostly water and are highly perishable, so they should be refrigerated if you don't plan to prepare or eat them immediately. Fresh chestnuts with their shells still on can last in the fridge for a month or more. Cooked chestnuts, when refrigerated, can stay good for three to four days; if you don't use your entire jar of chestnuts, transfer them to an airtight container and use them soon by making another delicious chestnut recipe. Notes from the Food & Wine Test Kitchen Stuffing is often made with stale bread, but in this recipe, you'll make your own — tearing up a country loaf, soaking the pieces in olive oil, and toasting in the oven until they're golden brown and crunchy. While dry-roasting the fennel seeds before grinding is somewhat optional, doing so is highly recommended; toasting spices deepens and augments their flavor by drawing out the oils that give them their taste and delicious aroma. Make ahead This chestnut stuffing can be made one day in advance. Once you have completed the recipe through Step 5 and transferred the stuffing to a 9- x 13-inch baking dish, bake, covered with foil, for 30 minutes, then refrigerate overnight. The next day, heat the covered dish at 400°F until cooked through, about 20 minutes, then uncover, dot the surface with three tablespoons of butter, and bake for 20 minutes longer or until crisp on top. Cook Mode (Keep screen awake) Ingredients 1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces 1/2 cup plus 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons fennel seeds 4 ounces pancetta, sliced 1/8 inch thick and diced 1 small rosemary sprig 1 dried chile de árbol or other dried red chile, stemmed and broken in half 1 small onion, finely chopped 1 small fennel bulb, halved lengthwise and finely diced 1 1/2 teaspoons thyme leaves Kosher salt and freshly ground pepper 1 tablespoon finely grated lemon zest 3/4 cup dry white wine 2 1/4 cups chicken stock or low-sodium broth 6 tablespoons unsalted butter 1 (10-ounce) vacuum-packed jar of chestnuts, very coarsely crumbled 2 large eggs, lightly beaten 3 tablespoons chopped flat-leaf parsley Directions Preheat the oven to 400°F. On a baking sheet, toss the bread with 1/2 cup of the olive oil. Spread the bread in a single layer and toast in the oven for 15 minutes, stirring once, until golden brown. Let the croutons cool, then transfer to a bowl. Leave the oven on. In a small skillet, toast the fennel seeds over moderate heat until fragrant and lightly golden, about 2 minutes. Transfer to a mortar or spice grinder; coarsely grind. In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the pancetta and cook over high heat, stirring, until crisp, about 3 minutes. Lower the heat to moderate, add the rosemary and chile and cook for 1 minute. Add the onion, fennel, fennel seeds and thyme and season with salt and pepper. Cook, stirring, until the vegetables are lightly caramelized, about 8 minutes; discard the rosemary and chile. Stir in the lemon zest and add to the croutons. Set the skillet over high heat. Add the wine and bring to a boil, scraping up the browned bits. Boil until reduced to 1/3 cup, about 4 minutes. Add the chicken stock and bring to a boil. Pour the hot stock mixture over the croutons and toss well. Wipe out the skillet. Add 3 tablespoons of the butter and the chestnuts and cook over moderately high heat, stirring, until lightly browned, about 5 minutes. Add the chestnuts to the stuffing, season with salt and pepper and let cool completely. Add the eggs and parsley and toss well. Transfer the stuffing to a 9- x 13-inch baking dish. Cover with foil and bake for 30 minutes. Remove the foil and dot the stuffing with the remaining 3 tablespoons of butter. Bake for about 20 minutes, or until crisp on top. Serve hot. Originally appeared: December 2005 Rate It Print