Chestnut Stuffing
Over a year ago
10,816 views
Ingredients
- 6 cups white bread
- 2 onions chopped
- 4 ribs of celery chopped
- 1 tbsp. dried sage
- 2 tsp. dried thymes
- 2 tsp. dried rosemary
- ½ cup unsalted butter
- 1 pound fresh chestnuts shelled and peeled chopped coarse
- ½ cup finely chopped fresh parsley leaves
Accompaniment
SponsoredMondavi Woodbridge Shiraz
Robert Mondavi knew a thing or two about good wine and good food. He was a strong believer in the pleasure of dining with friends and family. In 1979 he founded the Woodbridge Winery with a vision to create delicious, smooth wines that enrich everyday experiences. The clean, fruit-driven, approachable wines of Woodbridge by Robert Mondavi are the centrepiece of countless gatherings of family and friends. Buy this wine if you like: Full bodied wine with ripe red fruit and toasty oak character.
Description
Great with every kind of roasts.
Method
-
1
1.Cut a slit into the chestnut so that they dont explode when roasting. Lay them out on a baking tray and roast in a hot oven for 15 mins.
At the same time cut the bread into pieces and lay on a baking tray. After 7-8 minutes turn the bread so the pieces will brown on both sides
2. Take out and leave to cool and then peel the chestnut shells
2. Then fry the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Stir in the toasted bread and season well with and salt and pepper and then set aside to cool.
Makes enough to stuff a 12- to 14-pound turkey.
Similar Recipes
View all similar
Comments (0)