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Chestnut Dressing

Source of Recipe

internet


List of Ingredients

1/2 to 1 pound fresh chestnuts
1 large onion, chopped
2 ribs celery, chopped
1 carrot, finely chopped
2 to 3 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon crumbled dried sage
2 tablespoons fresh parsley
1 package (16 ounces) bread cubes or dried, toasted bread cubes
1 to 2 eggs, beaten
2 to 3 cups chicken broth


Recipe

Using a sharp knife, cut an X through the shell of each chestnut. Place nuts in a pan with just enough water to cover. Bring to a boil; simmer gently for 8 to 10 minutes, until tender. Do not let get too soft. Drain. Or roast in a 350-degree oven for 15 to 20 minutes. While they are still hot, peel off outside shell and dark membrane covering nut. Cut peeled chestnuts in quarters; let cool.

Saute onion, celery and carrot in oil until vegetables are tender. Add chestnuts, salt, pepper, sage and parsley; stir and cook to blend.

Put bread cubes in a large bowl; stir in chestnut mixture and beaten egg. Stir while adding broth until the desired moistness. Reserve a small amount of broth to pour on top. Spoon mixture into a greased 2-quart baking dish.

Spoon some reserved broth over the surface to keep the top moist. Bake in a 350-degree oven 40 to 45 minutes for a soft top or 60 minutes for a crusty top.