Seriously delicious and perfect served with traditional holiday sides and good gravy. Sooooo good!
Chestnut Stuffing (for Turkey)
Author: St. Louis Post-Dispatch
Recipe type: Holiday Cuisine
- 2 pounds chestnuts
- 1 Tablespoon vegetable oil
- 6 Cups soft bread crumbs
- 1/2 Cup butter (1 stick); melted
- 1 Tablespoon minced onion
- 2 teaspoons salt
- 1 Tablespoon chopped parsley
- 1 dash black pepper
- Preheat oven to 400 degrees.
- Make two 1/2-inch slits with a sharp knife in the shell of each chestnut.
- Place chestnuts and oil in a deep saucepan; cook slowly for 5 minutes, shaking the pan frequently. Transfer chestnuts to a baking sheet; bake for 5 minutes. Remove; let cool completely.
- In a large bowl, combine bread crumbs, melted butter, onion, salt, parsley and pepper. Remove chestnut shells and skins with the aid of a sharp knife. Mash the nuts; add to other ingredients. Use as stuffing for a turkey.
- These may also be formed into balls and baked. They may also be wrapped in bacon.
- Made very small and wrapped in bacon, they make great party appetizers.
We made this recipe and formed it into balls, put them in a baking pan and baked them for Thanksgiving at 375 for 30 minutes, turning them often to brown on all sides. When selecting breadcrumbs, do not use the canned variety. Rather, cut up day old bread into 1/2-inch chunks. The best breads for this are challah, brioche, whole wheat, rye or white. Crusty breads such as Italian or French produce very dense stuffing that is often difficult to eat.