Thanksgiving Chestnut Stuffing
Chestnuts are such a tasty part of autumn that we love to add them to our stuffing recipes. They are best peeled while still hot, but it's so worth it - just keep cool water nearby. You'll love the flavor they impart!
Notes
- You can also opt to microwave 10 chestnuts at a time on high for 1 and 1/2 minutes, uncovered, turning midway (score the shells first).
- I always make extra stuffing and bake int in a covered dish at 350F degrees one hour.
Ingredients
- 1/2 pound ground beef
- 2 large onions, chopped
- 4 stalks celery, chopped
- 3 apples, chopped
- 2 eggs
- 1 teaspoon salt
- 1/3 teaspoon sage
- 2 cup dry breadcrumbs
- turkey liver chopped
- 2 pound chestnuts
- parsley, chopped
- 1 handful of raisins
- pepper, to taste
Instructions
- While gathering together ingredients, soak raisins in boiling-hot water.
- Fry onions, parsley, celery, liver and ground beef until beef is browned.
- Using a sharp knife, score an X into the flat side of the chesnut shells.
- Drop about 12 at a time into boiling water and leave 4 minutes.
- Remove 3 or 4 chestnuts at a time with a slotted spoon and plunge into cold water to make cool enough to handle.
- Remove shell and husk, discarding any black places.
- Drain the raisins.
- Combine beef mixture with the raisins, apples, chestnuts, eggs, salt, sage, breadcrumbs, and pepper and add enough water just to make a mushy mixture. Mix well.
- Salt both turkey cavities well, stuff loosely and sew up. Prepare as you would any other stuffed turkey.