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Chestnut Stuffing ala Martha Stewart Recipe

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This recipe for Chestnut Stuffing ala Martha Stewart, by , is from The Meredith - DeWitt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debora DeWitt

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves good-quality white bread, cut into -inch cubes (about 20 cups)
1 pounds fresh chestnuts (4 cups), score with an X
cup unsalted butter (1 sticks)
4 small onions, peeled and cut into -inch dice (about 3 cups)
1 bunch celery, cut into -inch dice (about 4 cups)
3 TB finely chopped fresh sage
5 cups homemade or low sodium store-bought chicken stock
1 TB coarse salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions:
Directions:
1. Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
2. Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft; about 20 minutes. Drain; let cool slightly. Peep and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
3. Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in cup chicken stock; cook until reduced by half, about 5 minutes.
4. Transfer onion mixture to a large bowl. Add remaining 4 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17 x 12 inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
seems like a lot, but it's delicious
Personal Notes:
Personal Notes:
Chestnuts can be made ahead.
Dry bread cubes overnight and keep in resealable plastic bags until ready to make the stuffing.

 

 

 

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