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Chestnut Stuffing Recipe

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This recipe for Chestnut Stuffing, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie McCarthy
Added: Tuesday, May 6, 2008


12 slices white bread, crusts removed
2 T. unsalted butter
1 small onion, diced 1/4 inch
1 rib celery, diced 1/4 inch
1 pkg. sausage
10 chestnuts, blanched and
1/2 tsp. coarsely chopped
peeled if fresh, roughly chopped
fresh rosemary
1 1/2 tsp. salt
Freshly ground pepper
1/2 c. heavy cream
3/4 c. low-sodium canned chicken broth
1 pkg. fresh mushrooms, sliced

Heat oven to 350 F. Tear bread into small pieces. Spread pieces onto baking sheet and bake until crumbs are dry and pale golden, about 12 minutes. Cook sausage, add mushrooms. Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Toss sausage, mushrooms, onion and celery in a large bowl with bread crumbs. Add chestnuts, rosemary, salt, pepper to taste, cream and chicken broth. Add additional cream and chicken broth if necessary to make stuffing moist. Stuff turkey and bake.

Note: If baking outside turkey, heat oven to 400 F. Add 1/3 c. chicken broth and place in a 9" x 13" buttered baking pan. Bake until crusty and golden on top, about 30 minutes.




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