It’s easiest to peel chestnuts while they’re warm. Peel only a few at a time while you keep the rest hot.
1/2-inch cubes of day-old french bread
butter or margarine
rome beauty or crispin apples
can chicken broth
- Preheat oven to 400 degrees F. With sharp knife, slash shell of each chestnut. Place in jelly-roll pan and roast until shells burst open, about 20 minutes. When cool enough to handle, with paring knife, peel chestnuts. Chop chestnut meat; place in large bowl. Add bread cubes to bowl with chestnuts and toss to combine.
- In 3-quart saucepan, melt butter over medium-high heat. Add celery and onion and cook until golden
brown and tender, about 10 minutes. Add apples and poultry seasoning; cook, stirring occasionally, 2 minutes longer. Stir in broth, water, and salt; heat to boiling over high heat.
- Pour hot vegetable mixture over chestnut mixture; stir to combine well. Use to stuff 12- to 16-pound
turkey, or heat in baking dish and serve alongside poultry or ham: Spoon stuffing into greased 13-inch by 9-inch baking dish; cover with foil and bake in preheated 325 degrees F oven until heated through, about 45 minutes. Makes about 12 cups stuffing.
Nutritional information is based on one 1/2 cup serving.
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