Chestnut Stuffing

Serves: 3

Mckayla Luettgen

1 January 1970

Based on User reviews:

44

Spice

54

Sweetness

47

Sourness

39

mins

Prep time (avg)

4.2

Difficulty

Ingredients:

2 cups

Chestnut

1.5 cups

Margarine

1 cup

Onion (chopped)

1 tsp

Salt

1 tsp

Pepper

2 tsps

Poultry Seasoning

2

Breads (1 lb loaves day-old, cubed)

3

Eggs

1 cup

Milk

Directions:

1

With a sharp knife, cut slits in the surface of the chestnuts

2

Place chestnuts in a medium saucepan with enough water to cover, and bring to a boil

3

Cook 25 minutes, or until tender

4

Drain, peel, and chop

5

Preheat oven to 350 degrees F (175 degrees C)

6

Melt margarine in a medium saucepan over medium heat

7

Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes

8

Transfer to a medium baking dish, and mix with the cubed bread

9

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture

10

Bake 30 to 45 minutes in the preheated oven, until surface is crisp and lightly browned