Traditional Chestnut Stuffing - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


1 cup onions minced
˝ cup celery tops minced
1 cup (2 sticks) unsalted butter
8 cups bread cubes (Kellog's packaged o.k.)
1 tbs fresh thyme
1 tbs or more freshly rubbed sage
generous pinch of nutmeg
small bunch of parsley minced
˝ cup raisins (plumped in Gosling’s Black Seal® Rum)
2 medium apples peeled chopped
1 tbs salt (or to taste)
1˝ tsp freshly ground pepper
1 lb freshly boiled chestnuts


To prepare the Chestnuts: With a sharp knife make an "x" in each piercing the outer shell. Plunge into boiling water for about two minutes. Drain, cool and peel. In a pan with enough water to cover them place the chestnuts along with a small onion (halved), a little sugar and a little salt. Bring to a boil and simmer 35 minutes until tender. Drain, cool and chop.

The stuffing: Sauté the onions in the butter until translucent. Add the celery tops and cook another couple of minutes. Add the bread crumbs one cup at a time, stirring well with each addition. Allow the cubes to sauté until golden. Transfer to a large earthenware bowl. Add thyme, parsley, raisins, apples, and chestnuts. Allow to cool completely. Stuffing may be prepared ahead.

Do not stuff bird until just before it goes into the oven.

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