Chestnut Turkey Stuffing recipe
Take the extra effort to cook this recipe from scratch - freshly baked chestnuts lend a smooth, buttery quality to stuffing that can't be reached with any other ingredient.
Ingredients:
2 pounds chestnuts
1 tablespoon vegetable oil
6 cups breadcrumbs or croutons
½ cup butter, melted
¼ cup minced onion
¼ cup chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
Directions:
1) Preheat oven to 400°F. Lightly grease a casserole dish.
2) Make 2 ½-inch slits with a sharp knife into the shell of each chestnut. Heat oil in a deep saucepan over medium; add chestnut and cook 5 minutes, stirring occasionally. Transfer to a baking sheet; bake 5 minutes. Remove and cool.
3) In a large mixing bowl, combine breadcrumbs, butter, onion, parsley, salt, and pepper. Set aside. Remove chestnut shells and skins using a knife. Squash the nuts and add to bowl of breadcrumb mixture. Place in prepared casserole dish, cover, and bake 35 to 45 minutes, until light golden.
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| Conversions | |
|---|---|
| 2 lb | about 907g (907.18 grams based on 453.59 grams in a pound) |
| 6 cups | about 1420ml (1419.54 mililitres based on 236.59 mililitres in a US cup) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |