Chestnut Stuffing

Here is a great classic stuffing recipe for your Thanksgiving turkey! Click here to see the video, and here for the turkey recipe.

  • 2 lbs of bread cut into small cubes
  • 1 lb of peeled, cooked chestnuts, quartered (bottled are sooo easy to use)
  • 1 1/2 sticks (180 g) butter
  • 4 small onions, peeled and coarsely chopped
  • 5 ribs celery, coarsely chopped
  • 3 tablespoons finely chopped fresh sage
  • 5 cups (1,2 liters) chicken broth
  • 1 tbsp salt
  • one large handful coarsely chopped fresh parsley
  • pepper

Spread bread cubes in single layers on baking sheets and let dry, uncovered, overnight.

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, for about 10 minutes. Stir in sage, then add a ladle-ful of broth and cook another 5 minutes.

Transfer onion mixture to a very large bowl. Toss to combine with remaining broth, chestnuts, bread, salt, and parsley; season with pepper. Use to stuff turkey, then transfer the leftover stuffing to a a buttered baking dish. Bake, covered at 350°F / 180°C for 25 minutes. Uncover; bake until golden brown, about 30 minutes more. Serves 12.

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