About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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Comments

  1. Alana says

    5 stars
    Would give 6 stars if I could. I found this website and recipe out of the blue because I really wanted to use chestnuts and mushrooms in my stuffing. Here are my adjustments and the favor was to die for. All my relatives kept raving about this dish.

    1- I bought dried morel mushrooms. I soaked the mushrooms for 30 minutes in mushroom stock I found at the market to intensify the flavor. I Didn’t throw the soaking stock out afterwards. I used 1 cup of the mushroom stock, and 3 cups of chicken stock for my stuffing (Instead of 4 cups of only chicken.)

    2- I couldn’t find fresh Challah so I also used sourdough, it tasted great but next time I hope to find challah.

    3- I roasted the bread until fully dried out, I didn’t leave it moist at all. I didn’t want mushy stuffing and I’m happy I did this because the texture came out perfectly. I roasted the bread the day before so I didn’t have to do this day of. Wish I would have done the prep of celery, onions, carrots the day before also. I will do that next year.

    4- Omitted marjoram because I couldn’t find it at the market.

    5- I used the schmaltz and very happy I did. I think it really helped with the overall flavor.

    I’ve already sent this recipe on to many others in my family. Thanks so much Tori! Best best best ever.

    • Tori Avey says

      Challah cubes can be toasted ahead and kept is a sealed container. All of the vegetables and the chestnuts can be prepped and stored separately in covered containers in the refrigerator.

  2. Susan says

    I plan to use most this recipe and will replace bread with Ritz Crackers. For years I’ve been using Joan Hamburg’s famous recipe which has been modified by Arthur Schwartz since her recipe was very inexact. I’m sure Tori’s recipe takes the guess work out of this dish! It is a family favorite at Thanksgiving.

  3. chinjillavanilla says

    5 stars
    I loved your recipe. You gave me the courage to try chestnuts, which I always had wanted to do. I omitted the mushrooms & carrots, and just used extra onion and celery. Your herb choices were spot on, and the only fresh one I had was parsley. I used sourdough bread that I had dried, and the egg method brought the perfect custardy texture I was looking for. A sample got rave reviews from my immediate-family testers this morning, and I can’t wait for everyone to try their first chestnut stuffing at the “main event” later today. Thank you so much for this recipe!

    • Ashley at ToriAvey.com says

      Hi Paula, Tori’s assistant Ashley here! We have not made this recipe using a slow cooker. If you decide to give it a try please let us know how it turns out!

  4. Julie says

    5 stars
    This could be the best stuffing recipe I’ve ever made. The chestnuts were fabulous as we’re all of the fresh herbs. It was a big hit with the vegetarians at our gathering.

  5. Tania says

    5 stars
    I tried baking my first challah with your recipe and was inspired to make this chestnut challah recipe as well and it was a big hit. Love your site.

  6. Marcia says

    5 stars
    Hi Tori,
    I made this recipe the day before Thanksgiving, baked it for 30 minutes on Wednesday and then topped it with a little more broth before reheating. It was a huge hit! I ended up using half low sodium/half regular broth which gave it a nice flavor without causing it to be too salty. And I did not end up making any substitutions for the eggs. Thank you again for your wonderful recipes and your assistance when needed.

  7. denise says

    This sounds like what I was looking for, but my question is can I use poultry seasoning for the herbs? and if so, and then how much would I use and would I only need to use that? Nothing else additional? Please email me directly.I don’t check back on sites to see additional comments very often. Thanks so much.

    • Tori Avey says

      Hi Denise, as far as using a standard poultry seasoning blend, I’m not quite sure how much you would use. If you’re having difficulty finding fresh herbs, those can be replace with dried herbs, which can be found in the spice section of most supermarkets. Use half the amount of dried herbs to substitute for fresh (example– if it calls for 2 tsp of sage, use 1 tsp dried sage).

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