Water chestnuts is not the same as "chestnuts" that go in the stuffing is it?

i was going to put chestnuts in the stuffing and we bought a can of "water chestnuts".... it just dawned on me that they are probably not the same chestnuts people put in the stuffing right? so just checking... also, i have 3 boxs of stove top dressing... how much onion, celery and fresh sage do I add to it to make it DELICIOUS? i will be putting it all in a muffin pan to crisp it...into tasty servings. (saw that on rachael ray)... thanks.

Water chestnuts is not the same as "chestnuts" that go in the stuffing is it?
Thanksgiving is over now and I'm sure you've come out with a nice stuffing, but for what it's worth, while water chestnuts may not be what your recipe is calling for, you certainly can use them. I always put water chestnuts (chopped) in my homemade stuffing. It adds a nice texture to the dish. Everyone always asks me to make it for any occasion, so I must have been doing something right for the past decade or so.
Reply:No, they are not the same.

I would add a large chopped white or yellow onion, 4 stalks of celery, sliced of course, and 2 tsps. of sage.

Taste it before baking and adjust.
Reply:No, don't add water chestnuts to the stuffing. Those are crunchy and watery. You would want regular chestnuts for that. And the other question...I am not sure the exact amounts you should add, just guesstimate.
Reply:I am a former chef and correct they are not the same, one grows in the water and is a root of a plant and the other grows on a tree ( it is the European or english chest nut not the horse one grown here in the US and Canada), for chestnut stuffing I would buy them make a slit in them vertically, roast them for 20-25 minutes in a 350 d F oven, let them cool fully, break the shells and chop them into smallish pieces.



What I do is saute my celery and onions for flavour and you can warm them to in this mix and then add it to you bread sutuffing mix and make it as directed or to your recipe.



I also have use them when working as an add zing to brussel sprouts, and even them mashed into a sweet potato casserole for a different taste.