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    Chestnut Dressing


    Source of Recipe


    msn posts

    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.

 

 

 


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