|
1½ pounds chestnuts
1 cup butter
1½ cups celery, chopped
1 cup red or white onion, chopped
2 teaspoons sea salt
1 teaspoon thyme leaves
1 teaspoon marjoram
½ teaspoon seasoned pepper
8 cups fresh bread crumbs |
With tip of sharp knife, mark an "X" in
each chestnut.
-
In 3-quart saucepan, cover chestnuts with water;
over high heat, heat to boiling; cook 1 minute.
-
Remove from heat.
-
With slotted spoon, remove 3 or 4
chestnuts at a time; remove shells and skins.
-
Coarsely chop nuts;
set aside.
In large saucepot...
-
Medium heat.
-
In
hot butter, cook celery, onions, salt, thyme, marjoram and seasoned
pepper about 10 minutes or until vegetables are tender.
-
Remove from
heat.
-
Stir in chestnuts and bread crumbs; mix well.
Makes enough stuffing for 1 turkey (14
to 16 pounds), a duck, a goose, or leg of lamb. It makes about 11 cups. |
