Chestnut Stuffing Recipe
There hasn't been an occasion when this Chestnut Stuffing recipe didn't receive rave reviews. If you have a lot of Nuts on hand then Chestnut Stuffing is the recipe you should opt for. Try this recipe for Chestnut Stuffing and comeback and let me know how you enjoyed this Chestnut Stuffing recipe.
Ingredients
2 quarts (about 4 pounds) chestnuts
4 teaspoons olive oil or salad oil
6 cups beef broth
1 onion, chopped
2 tablespoons butter
1/2 pound sausage meat
1 teaspoon chopped parsley
1 teaspoon chopped chives
1/2 teaspoon powdered thyme
1/4 teaspoon powdered marjoram
Salt and freshly ground black pepper to taste
3/4 cup soft bread crumbs
1/2 cup cognac (optional)
Directions
1. Cut gashes in the flat side of each chestnut. Heat the oil, add the chestnuts and cook over brisk heat three minutes, stirring or shaking the pan constantly. Drain and let cool. Remove the shells and inner skins.
2. Cook the chestnuts in the broth about twenty minutes, or until tender. Drain, reserving the broth for soup. Chop half the nuts coarsely and mash the rest. Set aside.
3. Cook the onion in the butter until golden brown. Add the sausage and seasonings and cook, stirring constantly, four to five minutes. Add to the chestnuts.
4. Soften the bread crumbs in milk or water. Press out the excess liquid and add to the chestnuts. Add the cognac, if desired, and mix well.
2. Cook the chestnuts in the broth about twenty minutes, or until tender. Drain, reserving the broth for soup. Chop half the nuts coarsely and mash the rest. Set aside.
3. Cook the onion in the butter until golden brown. Add the sausage and seasonings and cook, stirring constantly, four to five minutes. Add to the chestnuts.
4. Soften the bread crumbs in milk or water. Press out the excess liquid and add to the chestnuts. Add the cognac, if desired, and mix well.
