Chestnuts, apples, and savory vegetables go into this traditional stuffing for a turkey or alone as a side dish.
Prep Time: 20 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 40 minutes
Ingredients:
- 2 pounds chestnuts
- 12 cups day-old French bread, cut into 1/2-inch cubes (about one 16-ounce loaf)
- 6 Tablespoons margarine or butter (3/4 stick)
- 2 large celery stalks, sliced
- 1 medium-size onion, diced
- 3 large Rome Beauty or Crispin apples (about 1 3/4 pounds), peeled, cored, and diced
- 2 teaspoons poultry seasoning
- 1 (14-1/2-ounce) can chicken broth (1-3/4 cups)
- 1 cup water
- 1 teaspoon salt
Preparation:
In 3-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With spoon or tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; place in large bowl. Discard cooking water. Toss bread cubes with chestnuts.
In same saucepan over medium heat, melt margarine or butter. Add celery and onion and cook until vegetables are golden brown and tender, about 10 minutes. Add diced apples and poultry seasoning; cook 2 minutes longer, stirring occasionally. Stir in chicken broth, salt, and 1 cup water; over high heat, heat to boiling.
Pour hot mixture over chestnut mixture; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until the stuffing is heated through.
Yield: 12 cups or 24 1/2-cup servings
Roasted chestnut instructions:
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.
Each 1/2 cup: About 158 calories, 3 g protein, 28 g carbohydrate, 4 g total fat (2 g saturated), 8 mg cholesterol, 321 mg sodium.
Recipe Source: All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
In same saucepan over medium heat, melt margarine or butter. Add celery and onion and cook until vegetables are golden brown and tender, about 10 minutes. Add diced apples and poultry seasoning; cook 2 minutes longer, stirring occasionally. Stir in chicken broth, salt, and 1 cup water; over high heat, heat to boiling.
Pour hot mixture over chestnut mixture; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until the stuffing is heated through.
Yield: 12 cups or 24 1/2-cup servings
Roasted chestnut instructions:
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.
Each 1/2 cup: About 158 calories, 3 g protein, 28 g carbohydrate, 4 g total fat (2 g saturated), 8 mg cholesterol, 321 mg sodium.
Recipe Source: All New Good Housekeeping Cookbook edited by Susan Westmoreland (Hearst Books)
Reprinted with permission.
