Chestnut Stuffing for Thanksgiving

Source: Judy Pistrang (adapted by Betsy Mullins)

1 large sliced white bread, (about 1-1/2 pounds)

5 medium onions, (chopped)

2 cups celery (chopped)

1 stick margarine (1/4 pound)

1/2 t salt

1 t pepper

1 T poultry seasoning

2 lbs chestnuts or 2 jars (14-15 oz) of roasted imported chestnuts

broth for moistening


1. Dry slices of bread a day or two before by spreading them out, in a single layer, for about a day. Cut bread into cubes.

2. Saute onions & celery in margarine until soft.

3. If using fresh chestnuts, slash nuts both sides, and microwave a few at a time, until shell curls back at the cuts (1 to 3 minutes ? ) Peel shell and inner brown skin from nuts. Simmer the chestnuts in water, to cover, for about 15 - 20 minutes. Drain. When cool, crumble the chestnuts, coarsely.

If using jarred chestnuts, crumble coarsely, as above.

4. Combine everything until well mixed. Add enough broth to moisten the mixture to help it combine.

5. Place in a baking pan and drizzle with turkey drippings. Cover with aluminum foil and bake at 350 for about an hour. Then uncover, stir, and bake for another 20-30 minutes. Add a little liquid partway through baking if it looks too dry. Try to avoid using the bottom rack of the oven so the stuffing won't get too brown.


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