Roasted Chestnut Apple Stuffing

Roasted Chestnut & Apple Stuffing

Make your holiday table stand out with Roasted Chestnut & Apple Stuffing. Chestnuts grown and harvested the Skagit Valley are the star ingredient. Their sweetness pairs well with apples to compliment the savory flavors of traditional dressing.

Ingredients for Roasted Chestnut & Apple Stuffing

How many Skagit-grown ingredients are making up your meal? This recipe counts those from 1 baker and 3 farmers. Chestnuts grown in Mount Vernon at Lazy Squirrel Nut Farm add an inviting twist to this classic Thanksgiving dish. Take advantage of ‘Edison’s Own Stuffing’ from Breadfarm in order to save time and a step. They package a variety of best-selling sourdough breads, sliced, cubed, perfectly toasted, and waiting for all of the good seasonings! Organic, flavorful delicata squash from The Crows Farm is the final touch for Roasted Chestnut & Apple Stuffing.

With over 80 commercial crops grown in the rich, alluvial soils of the Skagit Valley, take your pick of bounty throughout the entire year. Due to the vast diversity, several crops are designated as “Miscellaneous Crops” for USDA statistics. Simply put, there are too many to count in the Skagit Valley! Because chestnuts are a small-scale, specialized crop, they are designated as a “miscellaneous”. Together however, these crops cover 4,000 acres and contribute to over $35 million in annual revenue for Skagit farmers.

Roasted Chestnut & Apple Stuffing



Prep time


Cooking time




  • 1 pkg Sauk Farm Honeycrisp Dried Apples (2.6 ounce)

  • 1 cup apple cider*

  • 1 lb Lazy Squirrel Nut Farm chestnuts

  • 1 The Crows Farm delicata squash

  • 1 large onion, chopped

  • 2 ribs celery, chopped

  • 3 garlic cloves, minced

  • 2 tablespoons parsley, chopped

  • 2 teaspoons fresh rosemary, chopped

  • 2 cups vegetable or chicken stock

  • 1 bag Breadfarm ‘Edison’s Own Stuffing’ cubes

  • 1/4 cup olive oil + oil for roasting

  • 1 1/2 teaspoons Kosher salt


  • Heat oven to 400o F.
  • Bring apple cider to a boil. Add dried apples. Cover and remove from heat.
  • Score chestnuts with an ‘X’ on the round side. Soak in water for 5 mintutes. Spread scored side up on a pan, roast 15-18 minutes. Cool to the touch and peel. Halve the large nuts.
    Roasting Chestnuts from Lazy Squirrel Nut Farm in the Skagit Valley
  • While chestnuts are roasting, prepare the delicata squash. Halve and remove seeds. Slice into 1/2″ thick strips between 1-2″ long. Toss with olive oil and 1/2 teaspoon of salt. Roast until lightly browned, 20-25 minutes. Cool.
  • Pour 2 tablespoons of olive oil in the bottom of a large, cast iron enamel pot. Add onions, celery, and 1 teaspoon of salt. Cover and sweat of medium-low heat until soft. Remove lid and add garlic, fresh herbs, squash, reconstituted apples (plus liquid), chestnuts, and bread cubes. Pour in the stock and toss to combine. Drizzle with the remaining olive oil.
  • Reduce oven temperature to 350o F. Bake covered for 30 minutes. Remove the lid, Bake another 10 minutes to brown the top.
  • Feast!


  • * White wine or vegetable/chicken stock can be substituted
Roasted Chestnut and Apple Stuffing