Revisit the nostalgia of Christmas Past with this classic chestnut stuffing! My updated version includes crunchy cornbread crumbles, savory veggies, herbs & spices and roasted chestnuts for a delightful crunch. Use this dish as a poultry stuffing or a tasty side dish. Smart Recipes, American Recipes, Vegetables,Grains Recipes, Recipes Vegetables,Grains American Chestnut Stuffing Chestnut Stuffing Recipe | PT2H Serves 12 Ingredients: 1 Pound Fresh Chestnuts 8 Cups Coarse Fresh Breadcrumbs 4 Cups Cornbread 1 Cup Unsalted Butter 2 Ribs Celery 1 Large Yellow Onion 2 Large Granny Smith Apples 1 Turkey Liver 1 Cup Chicken Stock 0.5 Cup Fresh Flat-Leaf Parsley Leaves 0.25 Cup Fresh Sage Leaves 1 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 2 Large Eggs Preheat the oven to 450 degrees. 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. Remove from the oven, let cool for 1-2 minutes, and then peel while the chestnuts are still warm. Chop coarsely. Decrease the oven to 350 degrees. On a baking sheet, spread the breadcrumbs and bake for 15 minutes until dry and golden. Put in a large bowl with the chestnuts and cornbread. Set aside. In a large saute pan over medium heat, melt the butter, and then add the celery, onions, apples and chopped liver, and cook for 8-9 minutes. Add to the bowl with the chestnuts. Mix chicken stock, parsley, sage, salt, pepper, and eggs together with the chestnut mixture. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake for 30 mintues until browned.

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