Recipe Archives->Thanksgiving->Chestnut Stuffing 04

 
Chestnut Stuffing
Serves: 8
 
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
salt to taste
 
With a sharp knife cut a cross on the flat side of each chestnut.
Simmer, covered with water, in a saucepan for 5 minutes. Drain.
While hot, remove the shells and inner brown skins. Cover with
fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop
coarsely.

Melt the butter or margarine in a saucepan. Add onions and celery,
and cook until limp. Add bread crumbs and spices. Mix thoroughly.
Mix in chestnuts.  Salt to taste.

Any extra stuffing can be baked in a covered casserole in the oven
with the turkey for the last hour.

Printable version: chestnut-stuffing04.txt.