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Chestnut Spinach Stuffing

Source of Recipe

justmecookin


List of Ingredients

2 pounds chestnuts
1/2 cup margarine or butter
7 stalks celery, diced
1 10-ounce package frozen chopped spinach
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1.8-ounce package leek soup and recipe mix
1 1/2 16-ounce loaves firm whole wheat bread, cut into 1/2-inch cubes (about 15 cups)


Recipe

In 5-quart Dutch oven or saucepot over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium, cover and cook 10 minutes. Remove Dutch oven from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With tip of small spoon, scrape out chestnut meat from its shell (skin will stay in shell), chop any large pieces of chestnut meat. Place chestnut meat in very large bowl. Discard cooking water in Dutch oven.

In same Dutch oven over medium heat, in hot margarine or butter, cook celery until tender, stirring occasionally. Stir in chopped spinach, salt, pepper, leek soup mix, and 3 cups water, heat to boiling.

To bowl with chestnuts, add celery mixture and bread cubes, toss to mix well. Use to stuff 12- to 16-pound turkey. Or spoon stuffing into 13" by 9" glass baking dish, cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until heated through