Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds local chestnuts

  2. 1/2 cup (1 stick) butter

  3. 2 onions, peeled and chopped

  4. 5 celery stalks, chopped

  5. 1 yellow or orange or red bell pepper, chopped

  6. 8 cups cubed and toasted day-old bread

  7. 3 tablespoons minced fresh parsley

  8. 3 tablespoons minced fresh sage

  9. 2 tablespoons minced fresh thyme

  10. 1 tablespoon minced fresh rosemary

  11. 1 teaspoon kosher salt

  12. 1/2 teaspoon freshly ground black pepper

  13. 1 1/2 cups Chicken Stock or Vegetable Stock

Instructions Jump to Ingredients ↑

  1. Directions 1. Roast the chestnuts: Carve an X into each chestnut using a sharp paring knife. Soak the chestnuts for 30 minutes in a bowl of water. Preheat the oven to 350°F. Drain the chestnuts and place them on a baking sheet. Bake the chestnuts for 25 to 30 minutes, remove them from the oven, and immediately peel them, using gloves if necessary. If chestnuts are not peeled while they are still hot, you will have a very hard time peeling them. When they are peeled, chop the nutmeats roughly. You should have about 2 cups.

  2. Reduce the oven to 325°F. Melt the butter in a large skillet over low to medium heat. Add the onions, celery, and bell pepper, and saute until the onions are translucent, about 4 minutes. Add the bread, parsley, sage, thyme, rosemary, salt, and pepper, and toss to blend. Add the chestnuts and the broth, tossing until the bread cubes are moist. Remove the skillet from the heat.

  3. Transfer the stuffing to a 3-quart buttered casserole dish. Cover with aluminum foil and bake for 1 hour. Serve immediately.


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