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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!


  • 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.


  • 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 cups dry breadcrumbs
  • turkey liver chopped
  • 2 pounds chestnuts
  • parsley, chopped
  • 1 handful of raisins
  • pepper, to taste


  1. While gathering together ingredients, soak raisins in boiling-hot water.
  2. Fry onions, parsley, celery, liver and ground beef until beef is browned.
  3. Using a sharp knife, score an X into the flat side of the chesnut shells.
  4. Drop about 12 at a time into boiling water and leave 4 minutes.
  5. Remove 3 or 4 chestnuts at a time with a slotted spoon and plunge into cold water to make cool enough to  handle.
  6. Remove shell and husk, discarding any black places.
  7. Drain the raisins.
  8. 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.
  9. Salt both turkey cavities well, stuff loosely and sew up.  Prepare as you would any other stuffed turkey.


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