- Yields: 1 (9- by 13-inch) pan
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Peanut-free, Soy-free
Ingredients
- 8 to 10 whole chestnuts
- 8 tablespoons unsalted butter
- 1 onion, chopped
- 1 loaf whole grain bread
- 3 to 4 ribs celery, chopped
- 1 apple, chopped
- 1 cup fresh cranberries
- Fresh thyme
- Fresh marjoram
- Fresh sage (lots), chopped
- Salt and pepper, to taste
Directions
Preheat oven to 400° F. Cut an X on the flat side of each chestnut. Place in a baking dish and bake about 20 minutes, until the shell comes away from meat. Set aside and let cool.
Melt butter in a large skillet. Add onions and sauté until soft. Cut bread into small cubes and place in a large bowl. Add celery, apples and cranberries, and toss. Add butter and onions and work fat into the bread mixture.
Put 1/4 to 1/2 cup hot water into the skillet used for the onions and heat water. Pour this over the bread mixture and work in with hands. Peel chestnuts, cut into pieces and add. Add all herbs, salt and pepper. Taste the mixture and add more seasonings, if needed.
Put stuffing in a covered 9- by -13-inch baking dish and bake at 350° F for about 45 minutes to use as a side dish.
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