This traditional stuffing recipe, using fresh chestnuts, if very delicious and rich.
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 2 cups whole chestnuts
- 1-1/2 cups butter
- 1 onion, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. poultry seasoning
- 2 (1 lb.) loaves day-old bread, cubed
- 3 eggs
- 1/4 cup milk
Preparation:
With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chesnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn't as authentic! It's your choice.)Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.
In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.
Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned. Serves 16
