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Chestnut Celery Stuffing Recipe
|Fresh chestnuts||3⁄4 Pound|
|Cubed white bread||1 Cup (16 tbs) (2 Slices)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Onion||1 Small, chopped|
|Canned chopped mushrooms||4 Ounce (1 Can)|
|Poultry seasoning||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1260 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 16.8 g83.9%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1770.8 mg73.8%
Total Carbohydrates 223 g74.4%
Dietary Fiber 20.8 g83.1%
Sugars 42.5 g
Protein 18 g36.3%
Vitamin A 21.7% Vitamin C 18.8%
Calcium 18.4% Iron 7.1%
*Based on a 2000 Calorie diet
1.Rinse chestnuts; make slits in each shell and put them in a shallow baking dish.
2.Preheat the oven to 475degrees.
3.Bake the chestnuts for 15 minutes.
4.Once done, take the chestnuts out and reduce the temperature to 250 degrees.
5.Once the chestnuts settle at room temperature, remove the shells and peel the nuts.
6.In a medium sized saucepan, put salted water, cook chestnuts in it for 15 minutes until soft.
7.Once done, drain and cut the nuts into small pieces.
8.Take a large cooky sheet, put bread crumbs on it and bake them in the oven for 10 minutes.
9.Once done, remove the crumbs and keep aside.
10.Take a medium sized skillet, heat butter or margarine in it and cook celery and onion. In a medium sized bowl, put chestnuts and add onion mixture.
11.Put mushrooms and its liquid along with salt, pepper, bread cubes and poultry seasoning and mix.
12.Use the stuffing as desired.