Chestnut Stuffing Recipe
Do you want a fabulous Chestnut Stuffing recipe? The marriage of the incredible flavors of Nuts with other ingredients is the secret to this Chestnut Stuffing recipe. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Once you try preparing this Chestnut Stuffing, I am sure you will be making it again!.
Ingredients
2 pounds chestnuts
Water
3/4 cup butter or margarine
4 medium-sized celery stalks, diced
2 medium-sized onions, diced
3 tablespoons chopped parsley
1 1/4 teaspoons salt
1 teaspoon poultry seasoning
1/4 teaspoon pepper
12 cups white-bread cubes
1 cup pitted prunes, chopped
1 egg
Directions
1. In 5- to 8-quart Dutch oven or saucepot over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove Dutch oven from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; set chestnut meat aside. Discard cooking water in Dutch oven.
2. In same Dutch oven over medium heat, in hot butter or margarine, cook celery and onions until tender, stirring occasionally. Remove Dutch oven from heat; stir in parsley, salt, poultry seasoning, and pepper. Add bread cubes, prunes, egg, chestnuts, and 1 cup water; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover and bake in preheated 325°F. oven 45 minutes or until heated through.
2. In same Dutch oven over medium heat, in hot butter or margarine, cook celery and onions until tender, stirring occasionally. Remove Dutch oven from heat; stir in parsley, salt, poultry seasoning, and pepper. Add bread cubes, prunes, egg, chestnuts, and 1 cup water; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover and bake in preheated 325°F. oven 45 minutes or until heated through.
