Do you have a great recipes for chestnut stuffing? Thanks.?

Answer 1

Here are two recipes

8 tbsp. butter
3 ribs celery with leaves, chopped
16 oz. chestnuts
1 large chopped onion
1/4 cup chopped parsley
1 lb. sourdough bread
3 cups turkey stock
Instructions
STEP 1: Preheat oven to 400 degrees F.
STEP 2: Cut a deep "X" into the flattest side of each chestnut and place in a single layer on a baking sheet. Bake 30 minutes, or until outer skin of chestnut splits.
STEP 3: Wrap roasted chestnuts in a towel to keep warm.
STEP 4: Peel off the tough outer skin of the chestnut and thinner inner skin with a sharp knife.
STEP 5: Chop the chestnuts coarsely and set aside.
STEP 6: Melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, for 10 minutes. STEP 7: Empty skillet contents into a large bowl. Add cubed bread, parsley and enough stock to moisten the mix, about 2 1/2 cups.
STEP 8: Stir in chestnuts and add salt and pepper to taste.

OR this one

INGREDIENTS
2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste

DIRECTIONS
With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.

To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary

Answer 2

Chestnut Stuffing for Poultry

Ingredients

(1 servings)

1 qt Chestnuts
1 pt Bread crumbs
1/4 c Shortening **
1 ts Salt
1 Egg, well beaten
1/4 c Celery, chopped
2 ts Poultry seasoning


Instructions

DIRECTIONS ------------------------------------------------------------ ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well.

Answer 3

yes!

Answer 4

Yes i have two thanks