• 105minutes
  • 158calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 pound(s) fresh chestnuts

  2. 10 cup(s) (1 16-ounce loaf) 1/2-inch cubes of day-old french bread

  3. 6 tablespoon(s) butter or margarine

  4. 2 stalk(s) celery , sliced 1 medium onion , coarsely chopped 1 3/4 pound(s) (3 large) rome beauty or crispin apples , peeled, cored, and coarsely chopped 2 teaspoon(s) poultry seasoning

  5. 1 can(s) (14 1/2 ounces) chicken broth

  6. 1 cup(s) water

  7. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Nutritional information is based on one 1/2 cup serving.


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