Ingredients Jump to Instructions ↓

  1. 2 cups whole chestnuts

  2. 1 cup butter

  3. 1 onion, chopped

  4. 2 cloves garlic, minced

  5. 1 tsp. salt

  6. 1/4 tsp. pepper

  7. 1 tsp. dried marjoram leaves

  8. 1 tsp. dried thyme leaves

  9. 1/2 tsp. poultry seasoning

  10. 1 pound white bread, cubed and dried overnight

  11. 1 pound whole wheat bread, cubed and dried overnight

  12. 3 eggs

  13. 1/3 cup milk

Instructions Jump to Ingredients ↑

  1. With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife.

  2. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn't as authentic! I buy peeled and roasted chestnuts from Girolami Farms . It's your choice.)

  3. Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, garlic, salt, pepper, marjoram, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

  4. In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

  5. Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned.


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