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Thanksgiving: Chestnut and Raisin Stuffing

Source of Recipe


From "An American Bounty"



List of Ingredients



• 6 cups cubed white bread
  
• 6 Tbsp butter
  
• ½ cup finely diced celery
  
• ½ cup finely diced onion
  
• 2 cups coarsely chopped, peeled chestnuts *
  
• 1 cup raisins, plumped in brandy
  
• ¼ cup brandy
  
• Chicken broth (stock) as needed
  
• Salt to taste
  
• Freshly ground black pepper, to taste
  






Instructions



1. Preheat the oven to 300° F.
   Place the bread cubes on baking sheets and toast them lightly, 10 to 12 minutes. The bread should be slightly dry, but not browned; transfer the toasted cubes to a large mixing bowl.
   
   
2. Melt the butter in a large skillet over medium heat. Add the celery and onion and sauté, stirring frequently, until tender, about 10 minutes. Add the chestnuts and sauté for 2 more minutes. Add the raisins and brandy, and sauté for about 1 minute, to evaporate the brandy.
   
   
3. Add the chestnut mixture to the bread cubes and toss to combine. If necessary, moisten the stuffing with chicken broth (it should be moist enough to hold together when lightly pressed, but not so wet it packs tightly). Season to taste with salt and pepper.
   
   Makes about 8 cups.
   
   






Final Comments


* Score an "X" on the flat side of each chestnut with the tip of a sharp paring knife. Place them on a baking sheet and roast them in the oven or boil them until the outer skin begins to curl away, 10 to 12 minutes. Peel away both the outer and inner layers of skin from the chestnuts. Chop them coarsely with a chef's knife.

PREPARATION NOTE
Chestnuts can be found peeled and frozen from time to time, which will greatly reduce the work involved in preparing this stuffing.