Best 11 Chestnut And Bacon Dressing Recipes

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Chestnut and bacon dressing is a delectable and versatile dish that can be served as a side dish or as a main course. Chestnut, a type of nut native to Southern Europe, and bacon, a cured pork product, come together in this dish to create a symphony of flavors. The chestnut adds a mildly sweet and nutty taste, while the bacon lends a salty and smoky note. Chestnut and bacon dressing is often served with poultry, such as turkey and chicken, but it can also be used as a stuffing for vegetables or even as a standalone dish. No matter how it is served, this dish is sure to please your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

CHESTNUT AND BACON DRESSING



Chestnut and Bacon Dressing image

Categories     Side     Bake     Thanksgiving     Stuffing/Dressing     Bacon     Fall     Chestnut     Parsley     Gourmet

Number Of Ingredients 10

6 cups torn bite-size pieces crusty country-style bread (about 1/2 pound)
6 bacon slices, chopped
4 tablespoons unsalted butter
2 onions, chopped
4 celery ribs, chopped
1 tablespoon fresh rosemary leaves, minced
1 pound fresh chestnuts*, shelled and peeled and chopped coarse or 3/4 pound vacuum-packed whole chestnuts*, chopped coarse (about 2 cups)
1/2 cup packed fresh flat-leafed parsley leaves, washed, spun dry, and minced
2 cupsturkey giblet stock or chicken broth
*available at specialty foods shops and some supermarkets

Steps:

  • Preheat oven to 325° F. and butter a 4-quart baking dish.
  • In a shallow baking pan arrange bread pieces in one layer and bake in middle of oven, stirring occasionally, until pale golden, about 20 minutes. Transfer bread to a large bowl.
  • In a large skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to bread. To fat in skillet add butter, onions, celery, and rosemary and cook over moderately low heat, stirring occasionally, until vegetables are softened. Add chestnuts and cook, stirring, 1 minute. Add mixture to bread, tossing well, and stir in parsley and salt and pepper to taste. Transfer dressing to baking dish. Dressing may be made 1 day ahead and chilled, covered.
  • Drizzle dressing with stock or broth and bake, covered, in oven 1 hour. Uncover dressing and bake 30 minutes more. (Dressing may be baked with turkey.)

BACON STUFFING WITH RADICCHIO AND CHESTNUTS



Bacon Stuffing with Radicchio and Chestnuts image

Provided by Giada De Laurentiis

Categories     side-dish

Time P1DT1h10m

Yield 6 to 8 minutes

Number Of Ingredients 13

1 large loaf ciabatta bread, cubed into 1-inch pieces (about 11 cups)
2 tablespoons unsalted butter, plus more for the pan
3 to 3 1/4 cups low-sodium chicken broth
12 ounces thick-cut applewood-smoked bacon, chopped
2 carrots, peeled and finely chopped
1 stalk celery, finely chopped
1 small red onion, finely chopped
1 teaspoon kosher salt
1 cup chestnuts, roughly chopped
1 teaspoon chopped fresh rosemary
1 head radicchio, chopped into 1-inch pieces
3 tablespoons olive oil
1 1/2 cups freshly grated Parmesan cheese

Steps:

  • Spread the ciabatta cubes out on baking sheets and leave at room temperature to dry out for 24 hours before making the stuffing.
  • Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish and set aside.
  • Heat the broth in a small saucepan over medium-low heat.
  • Add the bacon to a large skillet and place over medium heat. Cook, stirring often, until almost browned and crispy, about 5 minutes. Stir in the carrots, celery and red onion and season with the salt. Continue to cook, stirring often, until the vegetables are beginning to soften and the bacon is crispy, an additional 4 minutes. Remove from the heat and stir in the chestnuts, rosemary and radicchio.
  • Place the bread cubes in a large bowl. Add the vegetable mixture to the bowl along with the olive oil and 1 cup of the Parmesan cheese. Toss well to combine. Add the broth and toss again until the bread mixture is entirely and evenly moistened.
  • Pour the mixture into the prepared dish and top with the remaining 1/2 cup Parmesan. Dot with the butter and cover with foil. Bake, covered, for 30 minutes. Uncover and cook until browned and crispy on top and warm all the way through, an additional 20 minutes.

BACON, PRUNE AND CHESTNUT STUFFING



Bacon, Prune and Chestnut Stuffing image

Provided by Food Network Kitchen

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

1 stick unsalted butter, plus more for the dish
6 slices bacon, chopped
5 stalks celery, chopped
2 onions, chopped
2 cups pitted prunes, halved
1 cup cooked peeled chestnuts, chopped
3 tablespoons chopped fresh rosemary
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
16 cups 1-inch cubes stale sourdough bread (about 2 pounds)
3 large eggs, lightly beaten

Steps:

  • Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a large deep skillet over medium heat. Add the bacon and cook, stirring, until browned, 10 to 12 minutes. Add the celery, onions, prunes, chestnuts, rosemary, 1 tablespoon salt and a few grinds of pepper. Cook, stirring occasionally, until the mixture softens and starts browning, 6 to 8 minutes. Stir in the chicken broth and bring to a simmer.
  • Combine the bread and broth mixture in a large bowl and gently mix until all the bread is moistened. Stir in the beaten eggs.
  • Butter a 3-quart baking dish. Add the stuffing and dot with the remaining 4 tablespoons butter. Cover with foil and bake 30 minutes. Uncover and continue to bake until golden brown, about 20 more minutes.

CHESTNUT DRESSING



Chestnut Dressing image

I enjoyed this stuffing when I spent my first Thanksgiving with my husband, Mike. It's a family recipe his mother has been making for years. Italian seasoning and chestnuts add flavor and texture. -Sharon Brunner, Mohnton, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (1/2 cup each).

Number Of Ingredients 6

4 celery ribs, chopped
1 large onion, chopped
1-1/2 cups butter, cubed
3 cups chestnuts, shelled and coarsely chopped
3 tablespoons Italian seasoning
10 slices Italian bread (3/4 inch thick), cubed

Steps:

  • In a large skillet, saute celery and onion in butter until tender. Add chestnuts and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add bread cubes and stir to coat., Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes until golden brown.

Nutrition Facts : Calories 223 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 213mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

BACON WRAPPED WATER CHESTNUTS II



Bacon Wrapped Water Chestnuts II image

Mouth-watering bacon and water chestnut appetizer, covered with a savory sauce and baked.

Provided by Julie

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h5m

Yield 18

Number Of Ingredients 5

1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8 ounce) cans water chestnuts, drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.
  • Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9x13 pan.
  • Bake in preheated oven until bacon is completely cooked, about 45 to 50 minutes.

Nutrition Facts : Calories 171.9 calories, Carbohydrate 14.5 g, Cholesterol 17.2 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.8 g, Sodium 366.2 mg, Sugar 11.5 g

BACON-WRAPPED WATER CHESTNUT APPETIZERS



Bacon-Wrapped Water Chestnut Appetizers image

Find out how to make these tasty Bacon-Wrapped Water Chestnut Appetizers. These Bacon-Wrapped Water Chestnut Appetizers are anything but ordinary.

Provided by My Food and Family

Categories     New Year's Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 3

12 slices OSCAR MAYER Bacon, cut in half
24 canned whole water chestnuts
1 cup KRAFT Tangy Bacon CATALINA Dressing

Steps:

  • Heat oven to 350°F.
  • Cook bacon in large skillet on medium heat until almost crisp; drain.
  • Wrap bacon around water chestnuts; secure with toothpicks. Place in baking dish. Pour dressing over water chestnuts.
  • Bake 15 to 20 min. or until heated through.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 0.84 g, Sugar 0 g, Protein 6 g

BACON WRAPPED WATER CHESTNUTS III



Bacon Wrapped Water Chestnuts III image

Delicious bacon wrapped water chestnuts.

Provided by Beth

Categories     Appetizers and Snacks     Wraps and Rolls

Time 1h15m

Yield 9

Number Of Ingredients 5

1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 cups ketchup
1 pound bacon
2 (8 ounce) cans water chestnuts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
  • Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
  • Bake the water chestnut wraps for 10 to 15 minutes.
  • Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
  • Bake for 30 to 35 more minutes.

Nutrition Facts : Calories 403.5 calories, Carbohydrate 44.6 g, Cholesterol 34.3 mg, Fat 22.9 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 7.6 g, Sodium 1062.2 mg, Sugar 37.5 g

CHESTNUT, BACON & CRANBERRY STUFFING



Chestnut, bacon & cranberry stuffing image

This festive stuffing brings together all the trimmings in one gorgeous mass

Provided by Good Food team

Categories     Side dish

Time 1h20m

Yield Makes 24 stuffing balls

Number Of Ingredients 12

100g dried cranberries
50ml ruby port
1 small onion, chopped
2 rashers unsmoked back bacon, cut into strips
50g butter
2 garlic cloves, chopped
450g sausagemeat
140g fresh white or brown breadcrumbs
2 tbsp chopped fresh parsley
½ tsp chopped fresh thyme leaves
140g peeled, cooked chestnuts, roughly chopped
1 medium egg, lightly beaten

Steps:

  • Soak the cranberries in the port for an hour. Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.
  • Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind - I find it easiest to use my hands. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.
  • To Cook: This stuffing can be baked in a dish, or rolled into balls that will be crisp on the outside and moist inside. To bake, press the stuffing into a greased ovenproof dish in a layer that is around 4cm thick. Bake at 190C/gas 5/fan 170C for about 40 minutes, until browned and, in the case of sausagemeat stuffing, cooked right through. Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Nutrition Facts : Calories 123 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.65 milligram of sodium

CHESTNUT, BACON AND SAGE STUFFING ROLLS



Chestnut, Bacon and Sage Stuffing Rolls image

These rolls can be assembled 2 days ahead and refrigerated. If you want to serve them alongside pork or turkey, simply add them to the same oven in the last 40 minutes of roasting time.

Provided by Donna Hay

Categories     HarperCollins     Christmas     Appetizer     Hors D'Oeuvre     Bacon     Date     Sherry     Almond     Chestnut     Breadcrumbs

Yield 8-10 servings

Number Of Ingredients 15

50g unsalted butter (aout 4 tablespoons)
2 small brown onions, finely chopped
2 cloves garlic, crushed
100g (3 ½ oz) rindless bacon, finely chopped
1⁄3 cup (80ml) dry sherry, plus 1 tablespoon extra
8 soft fresh dates (160g), pitted and chopped
1 (240g) can cooked chestnuts+, chopped
1⁄4 cup (35g) slivered almonds, toasted and chopped
3 cups (210g) fresh breadcrumbs
1⁄4 cup each finely chopped sage and flat-leaf parsley leaves
1 teaspoon finely grated lemon rind
2 eggs, lightly beaten
1 teaspoon each sea salt flakes and cracked black pepper
24 thin slices streaky bacon
2 tablespoons honey

Steps:

  • Preheat oven to 180°C (350°F). Melt the butter in a large non-stick frying pan over medium heat. Add the onion, garlic and bacon and cook, stirring, for 5-6 minutes or until soft. Add the sherry and dates and cook, stirring, for 1 minute. Transfer to a large bowl and add the chestnuts, almonds, breadcrumbs, sage, parsley, lemon rind, egg, salt and pepper. Mix to combine and set aside.
  • Cut 2 large pieces of aluminum foil and 2 large pieces of non-stick parchment baking paper. Lay 1 piece of foil on a flat surface and top with 1 sheet of baking paper. Arrange 12 of the bacon slices, overlapping slightly, on the paper. Place half the stuffing along one edge of the bacon and shape into a log. Using the foil and paper to help you, roll the bacon to enclose the stuffing, wrapping to secure. Repeat with the remaining foil, baking paper, bacon and stuffing. Place the rolls on a baking tray and roast for 20 minutes.
  • Place the extra sherry and honey in a small bowl and mix to combine. Remove the rolls from the foil and paper and return to the tray. Brush with the honey glaze and roast for a further 20 minutes or until crisp. Slice to serve.

BACON WATER CHESTNUT WRAPS



Bacon Water Chestnut Wraps image

The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. -Laura Mahaffey, Annapolis, Maryland

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 5

1 pound bacon strips
2 cans (8 ounces each) whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Steps:

  • Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 148mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 2g protein.

CHESTNUT & BACON CAKE



Chestnut & bacon cake image

Festive, flavoursome and filling, this chestnut and bacon stuffing is a winner

Provided by Good Food team

Categories     Side dish

Time 1h20m

Yield Serves 8, plus 250g extra to stuff a 5kg turkey

Number Of Ingredients 9

3 tbsp sunflower oil
3 onions , finely chopped
8 smoked, dry-cured streaky bacon rashers, chopped
200g vacuum-packed chestnut , most roughly chopped, plus 100g more for the top, halved, if you like
450g pack good-quality pork sausage , meat squeezed out
140g breadcrumb
2 thyme sprigs, leave picked
1 egg , beaten
1 tsp butter , melted

Steps:

  • Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then fry the onions and two-thirds of the bacon, covered, for 10 mins until the onions are very soft. Once cool enough to handle, mix with the chopped chestnuts, sausagemeat, breadcrumbs, thyme leaves and egg, and season really well. Take out 250g for stuffing the turkey.
  • Butter a 23cm round tin, scoop in the remaining stuffing, press down a little, then top with the remaining bacon. Put onto a baking sheet, cover with foil and bake for 15 mins.
  • Uncover, grind over some fresh black pepper, then cook for 35 mins more until the bacon is turning golden. With 5 mins to go, top with the chestnut halves, if you like, brushing them with a little butter. Cut into wedges to serve.

Nutrition Facts : Calories 329 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.49 milligram of sodium

Tips for Making Chestnut and Bacon Dressing: 1. **Chop nuts finely**. Coarsely chopped chestnuts can result in a grainy texture. For a smooth consistency, finely chop them before adding them to the dressing. 2. **Fry the bacon until crispy**. The secret to adding depth of flavor to chestnut dressing is crispy bacon. Fry the bacon in a skillet until the fat is fully rendered and the bacon is cooked and evenly browned. 3. **Add extra herbs and spices**. If you enjoy a more herbaceous or savory flavor profile, consider adding additional herbs and spices to your dressing. Try adding fresh parsley, sage, rosemary, or thyme, or a blend of your favorite seasonings. 4. **Make the dressing in advance**. Chestnut dressing is great for making ahead, as the flavors develop and meld over time. You can make the dressing up to 2 days before serving and store it in an airtight container in the refrigerator. 5. **Serve the dressing warm or at room temperature**. Chestnut dressing can be served either warm or at room temperature. If you're serving it warm, reheat it gently in a skillet or in a low oven until it reaches the desired temperature.
Conclusion: Chestnut and bacon dressing is a delicious and versatile side dish that's perfect for holiday gatherings and special occasions. It's easy to make and can be tailored to your own taste preferences. With its sweet and savory flavors, this dressing is sure to be a hit with your family and friends.

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