"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chestnut Stuffing Recipe

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

Contributor:  
Contributor:  
Emma Esquivel
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Pepperidge Farm Cornbread Stuffing
1 stick butter
1 lb. of Jimmy Dean SAGE sausage
3 stalks diced celery
1 diced onion
chicken stock
1 c. pine nuts
1/2 lb. of chestnuts

Directions:
Directions:
Roast pine nuts and chestnuts (cut into pieces). Brown sausage, drain and set aside. In a large pan saute onions and celery in the stick of butter. Add salt and pepper to taste.

Bring chicken stock to a boil, then add sausage. Add dry stuffing mix, chestnuts and pine nuts and toss lightly to wet all of the cornbread. Put into a casserole dish, cover and bake in a 350 oven for 45 minutes. Serve hot and with turkey and gravy.

 

 

 

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