Chestnut Fennel Stuffing: A Caney Fork Twist on a Thanksgiving Classic
With Thanksgiving just around the corner, we’re excited to share a flavorful twist on a traditional holiday side dish. Whether your family calls it "dressing" or "stuffing," this aromatic Chestnut Fennel Stuffing is sure to bring warm, buttery notes to your table and set your feast apart. Featuring Caney Fork Farms organic chestnuts, fresh fennel, pancetta, and freshly toasted bread, this dish goes far beyond boxed alternatives with its layers of depth and texture.
But first, let’s talk about that age-old debate: is it dressing or stuffing? Traditionally, the difference lies in preparation—“stuffing” is cooked inside the bird, while “dressing” is baked separately. The custom of stuffing poultry dates back to ancient Rome, but it became a holiday staple in America during the 19th century. No matter what you call it, the essential qualities of a good stuffing (or dressing!) are richness, flavor, and a satisfying blend of textures. This recipe delivers on all fronts, with crisp pancetta, fresh fennel, and buttery chestnuts setting it apart.
If you’ve picked up a bag of Caney Fork Farms organic chestnuts, you’re already one step closer to making this dish shine. And with any luck, fennel might make an appearance in next week’s CSA shares—so keep an eye out!
*Chestnut Fennel Stuffing Recipe
Adapted from Chef Suzanne Goin
Ingredients
- 1 1/2 pounds country bread, crusts removed, torn into 1-inch pieces
- 1/2 cup plus 2 tablespoons olive oil
- 4 ounces pancetta, diced
- 1 small rosemary sprig
- 1 dried chile de árbol or similar dried red chile
- 1 small onion, finely chopped
- 1 large fennel bulb (with fronds, if available), halved lengthwise and finely diced
- 1 1/2 teaspoons thyme leaves
- Kosher salt and pepper
- 1 tablespoon lemon zest
- 3/4 cup dry white wine
- 2 1/4 cups chicken stock or broth
- 6 tablespoons unsalted butter
- 10 ounces chestnuts, coarsely crumbled
- 2 large eggs, lightly beaten
- 3 tablespoons flat-leaf parsley, chopped
Directions
- Toast the Bread: Preheat the oven to 400°F. Toss bread pieces with 1/2 cup olive oil on a baking sheet. Toast for 15 minutes, stirring once, until golden. Cool and transfer to a large bowl.
- Prepare Aromatics: In a large skillet, cook pancetta in 2 tablespoons olive oil over high heat until crisp, about 3 minutes. Add rosemary, chile, onion, fennel, thyme, salt, and pepper. Cook until the fennel and onion are soft and lightly caramelized, about 10 minutes. Remove rosemary and chile. Add lemon zest and toss with bread.
- Deglaze and Add Stock: In the same skillet, boil wine, scraping up browned bits, until reduced to 1/3 cup. Add chicken stock, boil, and pour over the bread mixture.
- Cook Chestnuts: Melt 3 tablespoons butter in the skillet. Add chestnuts and cook over medium heat until golden, about 5 minutes. Toss with the bread mixture. Cool, then mix in eggs and parsley.
- Bake: Transfer stuffing to a greased 9- x 13-inch baking dish. Cover with foil and bake for 30 minutes. Remove foil, dot with remaining butter, and bake for 20 more minutes until crisp on top.
Serve Hot and enjoy the rich aroma of chestnuts and fennel filling your kitchen.
This fresh adaptation celebrates seasonal ingredients while staying true to the comforting, hearty flavors we crave during the holidays. Whether it’s dressing or stuffing at your table, this recipe is bound to become a new favorite!
*Recipe adapted from [Food & Wine](https://www.foodandwine.com/recipes/chestnut-stuffing-fennel).