Irresistible Rice and Chestnut Dressing for Thanksgiving

I still remember the first time I made this rice and chestnut dressing for Thanksgiving—it was a happy accident! I’d run out of breadcrumbs and grabbed leftover rice and a bag of roasted chestnuts from the pantry. One bite and my family declared it a keeper. This dish isn’t just a side; it’s the cozy, hearty hug your Thanksgiving table needs. The nutty chestnuts and fluffy rice soak up all those herby, buttery flavors, and trust me, even the turkey gets jealous of the compliments this one steals. Plus, it’s so simple, you’ll wonder why you ever bothered with boxed stuffing mixes.

Why You’ll Love This Rice and Chestnut Dressing

This isn’t just another stuffing—it’s the dish that’ll have your guests sneaking seconds (and thirds!). Here’s why:

• Crave-worthy texture: The fluffy rice and tender chestnuts create the perfect bite—no mushy stuffing here!
• Easy-peasy: Pantry staples + one skillet = less stress on turkey day. Even the oven does most of the work.
• Flavor bomb: Butter, thyme, and sage make it smell like Thanksgiving the moment it hits the oven.
• Flexible friend: Swap wild rice, use olive oil—it adapts to your diet without losing its cozy charm.

Seriously, it’s the side dish that outshines the bird.

Ingredients for Rice and Chestnut Dressing

Here’s your grocery list—simple, cozy, and packed with flavor:

• 2 cups cooked rice (leftover works great!)
• 1 cup roasted chestnuts, chopped (look for vacuum-sealed packs near nuts)
• 1 onion, finely chopped (yellow or sweet, your pick)
• 2 celery stalks, diced (leaves add extra flavor—don’t toss ’em!)
• 3 tablespoons butter (salted or unsalted, but salted gives that holiday oomph)
• 1 teaspoon dried thyme (or 1 tbsp fresh if you’re fancy)
• 1 teaspoon dried sage (rub it between your fingers to wake it up)
• 1 cup vegetable broth (chicken broth works too)
• Salt and pepper (to taste, but be generous)

Ingredient Notes & Substitutions

Short on time or ingredients? No sweat:

• Butter: Swap for olive oil to keep it vegan.
• Chestnuts: Canned are fine—just pat them dry first.
• Rice: Wild rice or brown rice add chewiness (adjust broth if using uncooked).
• Broth: Water works in a pinch, but broth = flavor town.
• Fresh herbs: Use 3x the amount if subbing dried.

See? Even your pantry’s “meh” ingredients can shine here.

Equipment You’ll Need

Grab these kitchen basics—nothing fancy required:

• Large skillet (for sautéing those onions to golden perfection)
• 9×9-inch baking dish (or whatever oven-safe dish you’ve got)
• Wooden spoon (or spatula—just something to stir with)
• Oven (preheated and ready to work its magic)

That’s it! Now let’s get cooking.

How to Make Rice and Chestnut Dressing

Ready to make the easiest, most flavorful side dish on your Thanksgiving table? Here’s how it all comes together:

1. Fire up the oven to 350°F (175°C). Trust me, starting with a hot oven means crispy edges and fluffy centers.
2. Sizzle the good stuff: Melt butter in your skillet over medium heat. Toss in the onions and celery—let them soften until they’re practically whispering sweet nothings to each other (about 5 minutes).
3. Herb it up: Stir in the thyme, sage, salt, and pepper. Your kitchen should smell like Thanksgiving already.
4. Mix & mingle: Add the cooked rice and chopped chestnuts. Fold gently—you want every grain to get cozy with the butter and herbs.
5. Broth bath: Pour in the vegetable broth and give it one last stir. The rice will drink it up like it’s been stranded in the desert.
6. Bake to glory: Transfer to your baking dish and let the oven work its magic for 25-30 minutes. You’ll know it’s done when the top turns golden and the edges crisp up.

That’s it! Six simple steps to stuffing stardom.

Tips for Perfect Rice and Chestnut Dressing

Want to take it to the next level? My secrets:

• Toast those chestnuts in a dry pan first—it amps up their nutty sweetness.
• Broth too thin? Reduce it by simmering for 5 minutes before adding for richer flavor.
• Don’t overbake! Check at 25 minutes—it should be moist, not dry. Cover with foil if browning too fast.

Follow these, and you’ll have everyone begging for your recipe.

Serving Suggestions

This rice and chestnut dressing plays well with all your Thanksgiving favorites! Spoon it alongside juicy roasted turkey—it soaks up gravy like a dream. For vegetarians, pair with roasted squash or mushroom Wellington. A ½-cup portion per person is plenty (though I won’t judge if you double it). Leftovers? Toss with fried eggs for the ultimate post-holiday breakfast.

Storage & Reheating

This dressing keeps like a champ! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for 2 months (thaw overnight first). To reheat, splash a tablespoon of broth over the top and warm in a 350°F oven until toasty—about 15 minutes. Microwaving works in a pinch, but the oven brings back that crispy magic.

Nutritional Information

Here’s the scoop on what’s in each cozy serving—but remember, estimates vary by ingredients!

• Serving size: ½ cup
• Calories: 230
• Fat: 8g (4g saturated)
• Carbs: 35g
• Fiber: 3g
• Protein: 4g

Not too shabby for something that tastes like pure holiday comfort, right? Swap butter for olive oil, and you’ll cut the sat fat without losing flavor.

Frequently Asked Questions

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Made this rice and chestnut dressing? I’d love to hear how it turned out! Drop a comment below or tag me on social—nothing makes me happier than seeing your cozy holiday creations. Check out more family recipes.

Irresistible Rice and Chestnut Dressing for Thanksgiving

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• Author: EditorVictoria
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A flavorful and hearty rice and chestnut dressing perfect for your Thanksgiving feast.

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Ingredients

Scale 1x2x3x

• 2 cups cooked rice
• 1 cup roasted chestnuts, chopped
• 1 onion, finely chopped
• 2 celery stalks, diced
• 3 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 cup vegetable broth
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the onion and celery, cooking until softened.
4. Stir in the thyme, sage, salt, and pepper.
5. Add the cooked rice and chopped chestnuts, mixing well.
6. Pour in the vegetable broth and stir to combine.
7. Transfer the mixture to a baking dish.
8. Bake for 25-30 minutes, or until the top is golden brown.

Notes

• You can use wild rice or brown rice for added texture.
• For a nuttier flavor, toast the chestnuts before chopping.
• Make this dish vegan by substituting butter with olive oil.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 230
• Sugar: 3g
• Sodium: 320mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 15mg

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