Chestnut Stuffing for Thanksgiving
Source: Judy Pistrang (adapted by Betsy Mullins)
Sliced white bread, (about 2 pounds)
5 medium onions, (chopped)
2 cups celery (chopped)
1 stick margarine or butter (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 (about 2 to 3 cups, some at the beginning and some during the baking)
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. (Betsy divides everything into two pans, then adds and stirs in 1/4 to 1/2 cup per pan before placing in oven. )
5. Drizzle stuffing with turkey drippings. Cover with aluminum foil and bake at 350 for about an hour. During the baking, stir periodically and add up to another cup of broth per pan over the course of the baking.
Then uncover, stir, and bake for another 20-30 minutes. Try to avoid using the bottom rack of the oven so the stuffing won't get too brown.