Chestnut Stuffing

Name: Chestnut Stuffing
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 ribs celery ribs, chopped; 454 grams fresh chestnuts; 2 liters coarse fresh breadcrumbs, from crusty bread; 946 milliliters diced cornbread; 2 larges eggs, lightly beaten; 118 milliliters fresh flat-leaf parsley leaves, chopped; 59 milliliters fresh sage leaves, chopped; 1 teaspoon kosher salt; 1 turkey liver, cleaned and finely chopped; 237 milliliters chicken or turkey stock, preferably homemade or low-sodium store bought; 237 milliliters (2 sticks) unsalted butter, plus more for baking dish; 1 extra large yellow onion, chopped

Chestnut Stuffing might be a good recipe to expand your side dish recipe box. One portion of this dish contains approximately 15g of protein, 23g of fat, and a total of 596 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. Head to the store and pick up sage leaves, turkey stock, cornbread, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut.

Ingredients you will need

Chestnuts

Pasta Shells

Water

Equipment you will use

Baking Sheet

Oven

Frying Pan

Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.

Ingredients you will need

Chestnuts

Equipment you will use

Oven

Decrease the oven temperature to 350 degrees F.

Equipment you will use

Oven

Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.

Ingredients you will need

Breadcrumbs

Chestnuts

Cornbread

Spread

Equipment you will use

Baking Sheet

Oven

Bowl

In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes.

Ingredients you will need

Vegetable

Butter

Celery

Onion

Liver

Equipment you will use

Frying Pan

Add to the bowl with the chestnuts.

Ingredients you will need

Chestnuts

Equipment you will use

Bowl

Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.

Ingredients you will need

Chicken Stock