Recipe

Chestnut Stuffing (for Turkey) Recipe

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Ingredients

6 c Torn bite-size pieces of day-old homemade-style white bread
4 Ribs celery; sliced
3 tb Minced fresh sage leaves or 1 tbsp; crumbled dried
1/2 c Finely sliced fresh parsley leaves
1 lb Fresh chestnuts; shelled and peeled, sliced coarse, or 3/4 lb vaccuum-packed whole chestnuts, sliced coarse
2 Onions; sliced
1 tb Minced fresh rosemary leaves or 1 1/2; crumbled tsps dried
1 tb Minced fresh savory leaves or 1 tsp; crumbled dried
1 Stick unsalted butter;
2 tb Minced fresh thyme leaves or 2 tsps; crumbled dried

Directions

Step #1 With a sharp knife cut an X on the round side of each chestnut.
Step #2 Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 c water, & bake the chestnuts in a preheated 450F.
Step #3 oven for 10 mins, or until the shells open.
Step #4 Remove the chestnuts, a handful at a time, & shell & peel them while they are still hot.
Step #5 Reheat the oven to 325F.
Step #6 In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, or until they are golden, stirring every once in awhile, for 10 to 15 mins, & transfer them to a large bowl.
Step #7 In a large skillet cook the onions, & the savory in the butter over moderately low heat, stirring, add the chestnuts, & cook the mixture, the rosemary, the celery, stirring, the sage, the thyme, until the vegetables are softened, for 1 min.
Step #8 Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley & salt & pepper to taste, & let the stuffing cool completely.
Step #9 The stuffing may be made 1 day in advance & kept covered & chilled.
Step #10 (To prevent bacterial growth do not stuff turkey cavities in advance.
Step #11 ) Makes enough to stuff a 12- to 14-lb turkey with extra to bake on the side.
Step #12 Makes about 10 c.
Step #13 --.
Enjoy the Chestnut Stuffing (For Turkey) recipe

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