Things You'll Need:
- 8 tbsp. butter
- 3 ribs celery with leaves, chopped
- 16 oz. chestnuts
- 1 large chopped onion
- 1/4 cup chopped parsley
- 1 lb. sourdough bread
- 3 cups turkey stock
- Groceries
- Baking Dishes
- Cookie Sheets
- Mixing Bowls
- Paring Knives
- Skillets
- Spatulas
- Cookie sheets
- Spatulas
- Mixing bowls
- Skillets
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Step 1
Preheat oven to 400 degrees F.
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Step 2
Cut a deep "X" into the flattest side of each chestnut and place in a single layer on a baking sheet. Bake 30 minutes, or until outer skin of chestnut splits.
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Step 3
Wrap roasted chestnuts in a towel to keep warm.
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Step 4
Peel off the tough outer skin of the chestnut and thinner inner skin with a sharp knife.
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Step 5
Chop the chestnuts coarsely and set aside.
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Step 6
Melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, for 10 minutes.
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Step 7
Empty skillet contents into a large bowl. Add cubed bread, parsley and enough stock to moisten the mix, about 2 1/2 cups.
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Step 8
Stir in chestnuts and add salt and pepper to taste.
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Step 9
Use to stuff poultry, or place in a buttered baking dish, drizzle with 1/2 cup more stock and bake 30 minutes to an hour.














Comments
Anonymous said
on 1/16/2006 In addition to the above ingredients, my Grandmother adds a pound of loose pork sausage and plenty of fresh, scissored herbs: rosemary, sage, thyme and a couple of bay leaves.
Anonymous said
on 11/22/2005 I like to use the canned water chestnuts. They seem to add the moisture and the nutty flavor.