Delia Smith Chestnut Stuffing​ Recipe​

This classic chestnut stuffing is everything you want on a roast dinner: savoury, gently herby, and rich with sweet, nutty chestnuts. The inside stays moist and tender, while the top bakes into a beautifully golden crust. It’s an easy, beginner-friendly recipe with simple steps and no special equipment. From start to finish, allow about 50 minutes.

What This Chestnut Stuffing Tastes Like

This is a traditional British-style stuffing with a soft, savoury centre and a crisp, browned top. Chestnuts bring a subtle sweetness and a slightly crumbly bite, which is lovely against the rich sausagemeat. The onion is cooked gently so it tastes mellow, and the sage gives that unmistakable festive flavour without overpowering everything else.

Ingredients

For the chestnuts

• 250g cooked chestnuts (vacuum-packed or tinned), roughly chopped

For the stuffing base

• 450g good-quality pork sausagemeat (or 6–8 sausages, skins removed)
• 120g fresh white breadcrumbs
• 1 large onion, finely chopped
• 25g unsalted butter

For flavour and binding

• 3 tbsp fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh sage, finely chopped (or 2 tsp dried sage)
• 1 large egg, lightly beaten
• 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp chicken stock or water (optional, only if needed)

For the dish

• Butter, for greasing

How to Make Chestnut Stuffing

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a medium baking dish with butter and place a shelf in the middle of the oven so the stuffing browns evenly.
• Soften the onion: Melt the butter in a frying pan over low heat. Add the chopped onion and cook for 8 to 10 minutes, stirring now and then, until soft and translucent but not browned. Tip into a bowl and leave to cool for 5 minutes.
• Mix the dry ingredients: In a large mixing bowl, combine the breadcrumbs, chopped chestnuts, parsley, and sage. This helps the herbs distribute evenly before the meat goes in.
• Add the sausagemeat and season: Add the sausagemeat, cooled onion, beaten egg, salt, and pepper. Mix very thoroughly until the mixture looks uniform. Clean hands make this quick and easy.
• Adjust the texture: If the mixture feels crumbly and won’t hold together when pressed, mix in 1 to 2 tablespoons of stock or water. Different sausagemeat and breadcrumbs absorb moisture differently, so use this only if you need it.
• Assemble for baking: Press the stuffing into the buttered dish and level the top without packing it rock-hard. Cover loosely with foil so it stays moist while it heats through.
• Bake: Bake for 20 minutes covered, then remove the foil and bake for 10 minutes more until the top is golden and the centre is piping hot.
• Cool briefly and serve: Let it stand for 5 minutes before serving. This makes it easier to slice and keeps the stuffing juicy rather than crumbly.

Tips for Best Results

Why is my stuffing dry?

Dry stuffing is usually down to very absorbent breadcrumbs or lean sausagemeat. Add stock slowly, 1 tablespoon at a time, until it holds together when squeezed. Also make sure you cover it for the first part of baking so it heats through before it browns.

How do I stop the top from getting too dark?

If your oven runs hot, keep the foil on for an extra 5 minutes, then uncover right at the end for colour. You can also move the dish one shelf lower for the final 10 minutes.

Can I make it ahead without losing texture?

Yes. Mix and assemble the stuffing, cover well, and refrigerate up to 24 hours. Bake straight from cold, adding 5 extra minutes covered if needed to ensure it’s hot in the centre.

How do I turn this into stuffing balls?

Shape into 10 to 12 balls with slightly damp hands, place on a greased tray, and bake at the same temperature for 25 to 30 minutes. Turn them once if you want even browning.

Serving Suggestions

• Serve alongside roast turkey, chicken, or pork with plenty of gravy.
• Add to a festive plate with roast potatoes, carrots, parsnips, and sprouts.
• Use leftovers in a boxing day sandwich with cranberry sauce.
• Crumble and crisp in a pan, then sprinkle over a warm winter salad.

Storage

Room temperature

Do not leave cooked stuffing out for more than 2 hours. Once it has cooled to warm (not steaming), refrigerate promptly.

Refrigerator

Store in an airtight container for up to 3 days. Reheat in a 180°C fan oven for 15 to 20 minutes (covered for the first 10 minutes), or microwave portions until piping hot.

Freezing

Freeze cooked stuffing (or shaped, unbaked stuffing balls) for up to 2 months. Thaw overnight in the fridge. Reheat baked stuffing until fully hot throughout, or bake thawed balls until crisp and golden.

Nutrition

• Calories: 310 kcal
• Carbohydrates: 12g
• Protein: 15g
• Fat: 22g
• Saturated fat: 8g
• Sodium: 620mg

Disclaimer: Nutrition values are estimates and will vary depending on the sausagemeat, breadcrumbs, and portion size.

FAQs

Classic Chestnut Stuffing (Delia-Style)

Recipe by Milli Rose

0.0 from 0 votes

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

10

portions

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Calories

310

kcal

50

minutes

Moist, savoury chestnut stuffing with sausagemeat, onions, fresh breadcrumbs, and herbs. Perfect baked in a dish or rolled into stuffing balls for roast turkey or chicken.

Ingredients

• 250g cooked chestnuts (vacuum-packed or tinned), roughly chopped

• 450g good-quality pork sausagemeat (or 6–8 sausages, skins removed)

• 1 large onion, finely chopped

• 25g unsalted butter

• 120g fresh white breadcrumbs

• 3 tbsp fresh flat-leaf parsley, finely chopped

• 2 tbsp fresh sage, finely chopped (or 2 tsp dried sage)

• 1 large egg, lightly beaten

• 1/2 tsp fine sea salt, plus more to taste

• 1/2 tsp freshly ground black pepper

• 2 tbsp chicken stock (or water), only if needed to loosen

• Butter, for greasing the baking dish

Directions

• Preheat the oven to 200°C (180°C fan). Butter a medium baking dish.
• Melt the butter in a frying pan and cook the onion over low heat for 8–10 minutes until soft but not browned. Cool for 5 minutes.
• In a large bowl, combine sausagemeat, breadcrumbs, chopped chestnuts, parsley, and sage.
• Add the cooled onion, beaten egg, salt, and pepper. Mix thoroughly (clean hands work best) until evenly combined.
• If the mixture feels dry and won’t hold together, mix in 1–2 tbsp stock. (This depends on your sausagemeat and breadcrumbs.)
• Press the stuffing into the buttered dish (or shape into balls). Cover loosely with foil.
• Bake for 20 minutes covered, then remove foil and bake for 10 minutes more until lightly browned and piping hot throughout.
• Rest for 5 minutes before serving so it slices neatly and stays juicy.

Notes

• For stuffing balls: shape into 10–12 balls and bake on a tray for 25–30 minutes until golden.
• Make ahead: assemble up to 24 hours in advance, cover, and refrigerate. Bake when needed.
• Food safety: if serving with poultry, bake stuffing separately rather than inside the bird.