Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 15 minutes
Yield: Serves 16
Ingredients:
- 2 cups whole chestnuts
- 1 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried marjoram leaves
- 1 tsp. dried thyme leaves
- 1/2 tsp. poultry seasoning
- 1 pound white bread, cubed and dried overnight
- 1 pound whole wheat bread, cubed and dried overnight
- 3 eggs
- 1/3 cup milk
Preparation:
Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts 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! I buy peeled and roasted chestnuts from Girolami Farms. It's your choice.)
Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, garlic, salt, pepper, marjoram, 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.
