Chestnut Stuffing

Name: Chestnut Stuffing
Yield: serves 10 to 12
Ingredients: 2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups); 1 1/2 pounds (4 cups) fresh chestnuts, scored with an X; 3/4 cup (1 1/2 sticks) unsalted butter; 4 small onions, peeled and cut into 1/4-inch dice (about 3 cups); 1 bunch celery, cut into 1/4-inch dice (about 4 cups); 3 tablespoons finely chopped fresh sage; 5 cups homemade or low-sodium store-bought chicken stock; 1 tablespoon coarse salt; 3 cups coarsely chopped fresh flat-leaf parsley; Freshly ground pepper

January 26, 2012

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you’re ready to make the stuffing, up to 1 day more.

Recipe information

Yield
serves 10 to 12

Ingredients

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)

1 1/2 pounds (4 cups) fresh chestnuts, scored with an X

3/4 cup (1 1/2 sticks) unsalted butter

4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)

1 bunch celery, cut into 1/4-inch dice (about 4 cups)

3 tablespoons finely chopped fresh sage

5 cups homemade or low-sodium store-bought chicken stock

1 tablespoon coarse salt

3 cups coarsely chopped fresh flat-leaf parsley

Freshly ground pepper

Preparation

Step 1
Spread the bread cubes in single layers on baking sheets. Set aside to dry out at room temperature, uncovered, overnight.
Step 2
Bring a medium saucepan of water to a boil. Add the chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter the chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Step 3
Melt the butter in a large skillet over medium heat. Add the onions and celery; cook, stirring, until the onions are translucent, about 10 minutes. Add the sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Step 4
Transfer the onion mixture to a large bowl. Add the remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17 × 12-inch baking dish. Cover; bake at 350°F for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsStuffing Chestnut Nut Onion Root Vegetable Vegetable Celery Sage Herbs & Spices Parsley Vegetarian Saute Thanksgiving Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes