Nana Bebe's Chestnut Stuffing
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Chestnut3 cup
Butter1 cup
Celery (diced)1 cup
Onion (diced)1.5 tsps
Salt1 tsp
Poultry Seasoning1 tsp
Ground Black Pepper8 cups
Bread (slightly dry cubes)2
Eggs3 tbsps
MilkDirections:
1
Preheat oven to 475 degrees F (245 degrees C)
2
Cut an "X" into the bottom of each chestnut using a sharp knife, trying not to pierce through the skin
3
Arrange chestnuts on a baking sheet
4
Bake in the preheated oven until toasted, about 15 minutes
5
Cool chestnuts until easily handled
6
Shell and peel chestnuts and break into small pieces
7
Reduce oven temperature to 350 degrees F (175 degrees C)
8
Heat butter in a skillet over medium heat; cook and stir celery and onion until onion is soft and translucent, about 10 minutes
9
Add chestnuts, salt, poultry seasoning, and black pepper; stir until evenly mixed
10
Put bread cubes in a large bowl
11
Mix chestnut mixture into bread cubes
12
Beat eggs and milk together in a bowl; drizzle over bread cube mixture and toss to coat
13
Transfer mixture to a baking dish
14
Bake in the preheated oven until browned and crisp, 30 to 45 minutes