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Chestnut Stuffing

6 cups day old white bread torn in pieces
2 onions, chopped
4 ribs celery, chopped
3 tbsp. fresh sage leaves, chopped
2 tbsp. fresh thyme leaves, chopped
1 tbsp. fresh rosemary leaves, chopped
1 tbsp. fresh savory leaves, chopped
1/4 lb. unsalted butter
1 lb. fresh chestnuts, shelled, peeled and coarsely chopped
or 3/4 lb. vacuum-packed whole -chestnuts; coarsely chopped
1/2 cup parsley chopped fine

Preheat the oven to 325. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, celery, sage, thyme, rosemary, and savory in the butter over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. This stuffing may be made 1 day in advance and kept covered and chilled.   Enough to stuff a 12- to 14-pound turkey with extra to bake on the side.

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