Dr. Bob’s Chestnut Dressing

Ingredients for broth: 

Neck, gizzard, heart, and wing tips from the turkey

1/2 onion

1 stalk celery

1 or 2 bay leaves

3 to 4 sprigs parsley

4-cups chicken stock (Make sure the ingredients do not contain sugar or MSG).

1-cup purified water

Ingredients for dressing:

1 loaf, gluten-free bread

2-cups diced onion

1 1/2 cups diced celery

1-cup diced green bell pepper

2-tbs. chopped, fresh sage

3-tbs. chopped, fresh parsley

1 16oz. jar prepared chestnuts, chopped

Celtic Sea Salt and pepper to taste


Cube or tear bread (including crust) into small pieces to make twelve cups. Spread out on a large baking pan to dry for four-five hours or overnight.

Place the turkey pieces in a large saucepan with the onion, celery, bay leaves, and parsley. Add the chicken stock and water, bring to a boil, skim froth from top and reduce heat to a simmer. Cook one hour and strain into a bowl. There should be at least four cups liquid. If not, add water to make four cups. Taste for seasoning, adding salt and pepper if necessary. Set aside. Can be prepared the day before to this point.

Place bread pieces in a large bowl and sprinkle, while tossing, with two cups of the prepared broth, so that bread pieces are evenly moistened. (Reserve remaining broth for the gravy). Add the diced onion, celery, bell peppers, sage, parsley, and chestnuts.

Mix together thoroughly and check seasoning, adding more salt and pepper if necessary. Spoon into a butter baking dish and bake in a 375 degree Fahrenheit oven for forty-fifty minutes.

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