 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
This recipe goes with Roast Turkey With Chestnut Stuffing Ingredients:
1 1/2 pounds raw chestnuts |
1 cup butter or margarine |
1 1/2 cups chopped celery |
1 medium onion, chopped |
2 teaspoons salt |
1 teaspoon dried whole thyme |
1 teaspoon ground marjoram |
1/2 teaspoon pepper |
8 cups soft breadcrumbs |
Directions:
1. Place chestnuts in a medium saucepan; cover with water, and bring to a boil. Reduce heat to medium, and cook 10 to 15 minutes. Remove 3 or 4 chestnuts from water; immediately cut each chestnut in half and remove outer shell and inner skin. Repeat procedure with remaining chestnuts; discard cooking liquid. Chop chestnuts; set aside
2. Melt butter in a large Dutch oven over low heat. Add celery, onion, salt, thyme, marjoram, and pepper, stirring well. Cook over medium heat 10 minutes, stirring frequently. Remove from heat; gradually add breadcrumbs and chestnuts, stirring until well combined.
|
|