Thanksgiving Chestnut Stuffing
This is my mother-in-law’s recipe for her famous home-cooked stuffing.
(You can prepare the chestnuts the night before and then continue from Step #3 the next day)
1 1/2 lbs of raw chestnuts
1 cup margarine
1 1/2 cups diced celery
1 cup chopped onion
1 tsp salt
1 tsp dried thyme
1 tsp marjoram
1/2 tsp ground black pepper
8 cups fresh bread crumbs (put bread into food processor to chop it up)
1) With a tip of a sharp knife, mark an “x” in the flat side of each chestnut. In a 3 quart sauce pan, cover chestnuts with water.
2) Over high heat, heat to boil, cook 1 minute. Remove pan from heat. With a slotted spoon, remove 3 – 4 chestnuts at a time. Remove shells and skin. Coarsely chop chestnuts and set aside.
3) In a 6 quart Dutch Oven (or pan), over medium heat, in hot margarine, cook celery and next 5 ingredients for about 10 minutes or until vegetables are tender.
4) Remove pan from heat, stir in chestnuts and breadcrumbs. Mix all ingredients together well.
5) Bake the stuffing covered in a greased casserole pan for about 30 – 45 minutes on 350 degrees (or can stuff a turkey with the raw mixture).
~ Recipe submitted by Frida L Zipor