Chestnut Stuffing

Our family's traditional Thanksgiving and Christmas dinners include chestnut stuffing.  And if there is too much to fit in the bird, then I'll cook the extra in a casserole dish.  But otherwise our chestnut stuffing is stuffed into the turkey.

The recipe is pretty simple.  I use Pepperage Farm's Herb Stuffing Mix.

INGREDIENTS

1 pkg Pepperage Farm Herb stuffing mix

10-15 chestnuts

2 stalks celery, diced

1 onion, diced

2 Tbsp extra virgin olive oil

3 Tbsp soy-free buttery spread (optional if using stuffing in bird)

2 cups very hot water or chicken broth

COOKING INSTRUCTIONS

Put the chestnuts and enough water to cover well in a saucepan.  Bring to boil.  Reduce heat and simmer about 15 minutes.  Remove from heat.  Using a paring knife, cut each chestnut in half and remove the shell and skin from the meat.  Chopped the chestnut meats and set aside.  I have found that often at least some of the chestnuts are bad - rotten, too hard, etc. - so I just throw those ones out.  I usually take 3 chestnuts at a time from the hot water - I think leaving them in the water until I'm ready for them makes them easier to peel.  And I always burn my fingers slightly peeling them.

Heat olive oil in saucepan.  Add diced celery and onions.  Sauté about 5 minutes, or until onion is soft and translucent.  Add chopped chestnuts and sauté another couple of minutes.

In a large saucepan, heat chicken broth and buttery spread.  Remove , from heat.  Add stuffing mix and celery/onions/chestnuts.  Stir until well mixed.  This can now be stuffed in the bird (or put in a casserole dish - follow stuffing pkg directions if doing that).

When turkey is done cooking, remove stuffing to serving bowl.  Then let turkey rest before carving.