Recipes
Chestnut Stuffing
This recipe appears in our Winter 2024 issue.
Chestnut Stuffing
Ingredients
- 2 cups chestnuts
- 1 cups ½ butter
- 1/2 cup chopped onion
- 2 tsp. each chopped sage, thyme, rosemary, and parsley
- 1 cup chopped dried pears
- 1/2 cup currants
- 1/4 cup brandy to soak fruit
- 1 tsp. salt
- ¼ tsp pepper
- 2 loaves 1-lb. day-old bread, cubed
- 3 large eggs
- 1/4 cup milk
Instructions
- Cut slits in the surface of chestnuts with a sharp knife. Place chestnuts in a medium saucepan with enough water to cover and bring to a boil. Cook until tender, about 25 minutes. Drain, peel, and chop.
- Soak fruit in brandy.
- Preheat the oven to 350 degrees.
- Melt butter in a medium saucepan over medium heat. Stir in chestnuts, onion, herbs, salt, and pepper, and cook until onions are tender; add chopped fruit and brandy and cook about 3 minutes more.
- Transfer to a medium baking dish and mix with cubed bread.
- Beat together eggs and milk in a small bowl. Drizzle over cubed bread mixture. Bake until the surface is crisp and lightly browned, 30 to 45 minutes.
