Love the taste of chestnuts in your dressing? It’s easy with Peeled & Steamed Chestnuts! I find them at Gelsons, Bristol Farms, Lazy Acres or you can order them direct from Melissas. Here’s my favorite recipe…
- 1 loaf artisan bread -- cut into cubes, toasted until lightly browned
- 1 box cornbread mix -- baked and cut into pieces (Trader Joes has an excellent brand)
- 1 onion -- diced
- 4 ribs celery -- diced
- 3 tablespoons minced fresh sage leaves
- 2 tablespoons minced fresh thyme leaves
- 1 stick unsalted butter -- (1/2 cup)
- 1 pound fresh chestnuts -- shelled and peeled, chopped coarse, or 1pkg. vacuum-packed whole chestnuts, chopped
- 2 small apples (organic) -- golden delicious, cut into 1" pieces with skin
- 1/2 cup finely chopped fresh parsley leaves
- 1 egg -- lightly beaten
- 1 cup turkey stock -- or chicken stock, as needed
Fresh chestnuts in shell:
With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer on a baking sheet and bake the chestnuts in a preheated 450 oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot.
Preheat the oven to 350°
In a large pan, sauté the onions, celery, sage, thyme in the butter over moderately low heat, stirring, until the vegetables are softened, add apples and the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. Add the egg and enough of the stock to just bring the dressing together.
Bake for 20 minutes covered; uncover and continue baking 15 minutes or until lightly toasted on top.