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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Chestnuts lend a bit of crunch to every bite of this moist, buttery stuffing. One taste and you'll understand why it's a family favorite!Tammy Nordberg, Caledonia, Illinois Ingredients:
2-1/2 cups chestnuts |
1 celery rib, chopped |
2 tablespoons finely chopped onion |
1 cup butter, cubed |
1 package (12 ounces) unseasoned stuffing cubes |
2 cups chicken broth, divided |
2 tablespoons dried parsley flakes |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon rubbed sage |
1/2 teaspoon pepper |
1/8 teaspoon ground nutmeg |
Directions:
1. With a small sharp knife, score an âXâ on the rounded side of each chestnut, being careful not to cut through the nutmeat.
2. In a Dutch oven, bring 8 cups water to a boil. Add chestnuts. Return to a boil; cook, uncovered, for 15 minutes. Drain and return chestnuts to the pan; cover and keep warm. With a kitchen towel or pot holder, remove one or two chestnuts at a time. Peel and discard outer shell and inner skin. Slice nutmeats.
3. In a large saucepan, saute celery and onion in butter until crisp-tender. Add chestnuts; saute 5 minutes longer. Stir in the stuffing cubes, 1-1/2 cups broth and seasonings.
4. Transfer to a greased 13-in. x 9-in. baking dish; pour remaining broth over top. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 12 servings (3/4 cup each).
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