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Chestnut Celery Stuffing

Chef.at.Home's picture
Ingredients
  Fresh chestnuts 3⁄4 Pound
  White bread cubes 1 Cup (16 tbs)
  Diced celery 1⁄2 Cup (8 tbs)
  Onion 1 Small, chopped
  Butter/Margarine 2 Tablespoon
  Canned chopped mushrooms 4 Ounce (1 Can)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Poultry seasoning 1⁄2 Teaspoon
Directions

1. Wash chestnuts; cut slits in each shell; place in a shallow baking pan. Bake in very hot oven (475°) for 15 minutes. Remove chestnuts; lower the oven temperature to very slow (250°). When cool enough, shell and skin nuts.
2. Cook, covered, in boiling salted water to cover, in a medium-size saucepan, about 15 minutes, or until tender; drain and chop fine. (You should have about 1 1/2 cups.)
3. While the chestnuts are cooking, spread the bread cubes on a large cooky sheet; place in a very slow oven (250°) for 10 minutes; remove from oven; reserve.
4. Saute celery and onion in butter or margarine just until soft in a medium-size skillet. Combine with chestnuts in a medium-size bowl.
5. Add mushrooms and their liquid, salt, pepper, bread cubes and the poultry seasoning; toss lightly until evenly moist.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Cook Time: 
40 Minutes

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