Chestnut Prune Stuffing
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Celery stalks||4 Medium, diced|
|Onions||2 Medium, diced|
|Chopped parsley||3 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Poultry seasoning||1 Teaspoon|
|White bread cubes||12 Cup (192 tbs)|
|Pitted prunes||1 Cup (16 tbs), chopped|
1. In 5- to 8-quart Dutch oven or saucepot over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove Dutch oven from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; set chestnut meat aside. Discard cooking water in Dutch oven.
2. In same Dutch oven over medium heat, in hot butter or margarine, cook celery and onions until tender, stirring occasionally. Remove Dutch oven from heat; stir in parsley, salt, poultry seasoning, and pepper. Add bread cubes, prunes, egg, chestnuts, and 1 cup water; toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" baking dish; cover and bake in preheated 325°F. oven 45 minutes or until heated through.