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Chestnut Stuffing With Beef Broth

Western.Chefs's picture
  Chestnuts 4 Pound (Two Quarts)
  Olive oil/Salad oil 4 Teaspoon
  Beef broth 6 Cup (96 tbs)
  Onion 1 , chopped
  Butter 2 Tablespoon
  Sausage meat 1⁄2 Pound
  Chopped parsley 1 Teaspoon
  Chopped chives 1 Teaspoon
  Powdered thyme 1⁄2 Teaspoon
  Powdered marjoram 1⁄4 Teaspoon
  Ground black pepper To Taste
  Soft bread crumbs 3⁄4 Cup (12 tbs)
  Cognac 1⁄2 Cup (8 tbs)
  Salt To Taste

1. Cut gashes in the flat side of each chestnut. Heat the oil, add the chestnuts and cook over brisk heat three minutes, stirring or shaking the pan constantly. Drain and let cool. Remove the shells and inner skins.
2. Cook the chestnuts in the broth about twenty minutes, or until tender. Drain, reserving the broth for soup. Chop half the nuts coarsely and mash the rest. Set aside.
3. Cook the onion in the butter until golden brown. Add the sausage and seasonings and cook, stirring constantly, four to five minutes. Add to the chestnuts.
4. Soften the bread crumbs in milk or water. Press out the excess liquid and add to the chestnuts. Add the cognac, if desired, and mix well.

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