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home > recipes > breads > chestnut stuffing
Chestnut Stuffing 1 cup butter 2 onions, diced 1 1/2 cups celery with tops, diced 1 1/2 t sage 2 t thyme (always fresh, if possible) 2 t white pepper 2 lbs (0.9 kg) chestnuts, boiled 30 minutes, peeled. 2 lbs (0.9 kg) fresh bread crumbs In a skillet, melt 1/4 cup of butter and saute the onions, celery, sage, thyme, and white pepper for two minutes. In another skillet, use 1/4 cup of butter to saute the chestnuts until golden. In a large bowl, mix the above with the fresh bread crumbs and seasoned croutons, then toss with remaining 1/2 cup of butter that has been melted. Can be made a day ahead, covered and kept in the refrigerator. Serves 8 - 10. Note: Add oysters, clams, shrimp, lobster, or sausage for an elegant touch. If the stuffing is too dry, add chicken broth. Please e-mail me with any questions and / or results!! CHESTNUT TIPS Peeling Chestnuts: The easiest way to peel chestnuts is by boiling. Cut them in half from top to bottom. Discard any that look dark brown inside or smell offensive. Place the nuts in a deep pot with just enough water to cover them. Cover and boil for five minutes. Scoop out a few nuts with a slotted spoon and as soon as they are just cool enough to handle, but still very hot, pop the nuts out of their skins. If it's difficult, throw them back into the pot for a few more minutes and try again. Pureeing Chestnuts: Many recipes call for puree. To make, boil the nuts and peel as described above. After the chestnuts are peeled, boil another 10 minutes in a smaller amount of fresh water, broth, or milk, depending on the recipe. Use a food processor or potato ricer to make a smooth paste. Puree can also be made from dried nuts soaked overnight and then boiled until very soft.

Chestnut Stuffing


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keyword: chestnut
keyword: stuffing
ethnicity: french
recipes for breads
recipes by dave
Email Address:
(posted April 28, 1996)

Chestnut Stuffing

1 cup
butter
2 onions, diced
1 1/2 cups
celery with tops, diced
1 1/2 t
sage
2 t
thyme (always fresh, if possible)
2 t white pepper
2 lbs (0.9 kg) chestnuts, boiled 30 minutes, peeled.
2 lbs (0.9 kg) fresh
bread crumbs

In a
skillet, melt 1/4 cup of butter and saute the onions,
celery, sage, thyme, and white pepper for two minutes. In another
skillet, use 1/4 cup of butter to saute the chestnuts until golden. In a
large bowl, mix the above with the fresh
bread crumbs and seasoned
croutons, then toss with remaining 1/2 cup of
butter that has been
melted. Can be made a day ahead, covered and kept in the refrigerator.
Serves 8 - 10.

Note: Add oysters, clams,
shrimp, lobster, or sausage for an elegant
touch. If the
stuffing is too
dry, add chicken broth. Please e-mail me
with any questions and / or results!!

CHESTNUT TIPS

Peeling Chestnuts: The easiest way to
peel chestnuts is by boiling. Cut
them in half from top to bottom. Discard any that look dark
brown inside
or smell offensive. Place the
nuts in a deep
pot with just enough water
to cover them. Cover and
boil for five minutes. Scoop out a few nuts
with a slotted spoon and as soon as they are just cool enough to handle,
but still very
hot, pop the nuts out of their skins. If it's difficult,
throw them back into the
pot for a few more minutes and try again.

Pureeing Chestnuts: Many recipes call for puree. To make,
boil the nuts
and
peel as described above. After the chestnuts are peeled, boil
another 10 minutes in a smaller amount of fresh water,
broth, or milk,
depending on the recipe. Use a
food processor or
potato ricer to make a
smooth paste. Puree can also be made from dried nuts soaked overnight
and then boiled until very
soft.



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