RCI-MT.004.0124.001
Chestnut Stuffing
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
Prep30 min
Cook25 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- herb stuffing mix1 package
- 1 teaspoon
- ¼ teaspoon
- ¼ cup
- 3 tablespoons
- 1 cup
- boiled chestnuts coarsely chopped2 cups
- 1 cup
Method
1
Preheat oven to 350°F (175°C). Place herb stuffing mix in a large mixing bowl and set aside.
2
Heat melted butter in a large skillet over medium heat, then add chopped onion and celery. Sauté until the vegetables are softened, about 4-5 minutes, stirring occasionally.
3
Add the coarsely chopped boiled chestnuts to the skillet and stir to combine with the sautéed vegetables. Cook for 1-2 minutes more.
4
Pour the vegetable and chestnut mixture over the herb stuffing mix in the bowl. Add sage and poultry seasoning, then toss gently to distribute the seasonings evenly.
5
Slowly pour hot milk over the stuffing mixture while stirring gently until the bread cubes are moist but not soggy.
6
Transfer the stuffing to a buttered baking dish, pressing it lightly so it is evenly distributed.
7
Bake uncovered for 25 minutes until the top is lightly golden and the stuffing is heated through.
25 minutes
8
Remove from oven and let rest for 2-3 minutes before serving.