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home > recipes > breads > chestnut stuffing 2
from Yardley, PA USA Chestnut Stuffing 2 6 cups torn bite-size pieces of day-old homemade-style white bread 2 onions, chopped 4 ribs of celery, chopped 3 T minced fresh sage (1 T dried) 2 T minced fresh thyme (2 tsp dried) 1 T minced fresh rosemary (1 1/2 tsp dried) 1 T minced fresh savory (1 tsp dried) 1 stick (1/2 cup) unsalted butter 1 pound coarse cup fresh shelled chestnuts 1/2 cup finely chopped fresh parsley leaves With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450F oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat oven to 325F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool.

Chestnut Stuffing 2


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keyword: chestnut
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recipes for breads
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(posted November 23, 1999)

from Yardley, PA USA

Chestnut Stuffing 2

6 cups torn bite-size pieces of day-old homemade-style white
bread
2 onions, chopped
4 ribs of
celery, chopped
3 T minced fresh
sage (1 T dried)
2 T minced fresh
thyme (2 tsp dried)
1 T minced fresh
rosemary (1 1/2 tsp dried)
1 T minced fresh
savory (1 tsp dried)
1 stick (1/2 cup)
unsalted
butter
1 pound
coarse cup fresh shelled chestnuts
1/2 cup finely chopped fresh
parsley leaves

With a
sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a
jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450F oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat oven to 325F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool.



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