Jan Norris: Food and Florida

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How to Roast Chestnuts and Make Chestnut Stuffing

December 21st, 2010 · No Comments

I’ve written about roasting chestnuts – and this time of year is when that article gets read. So here it is again, and with a stuffing recipe for using the cooked chestnuts.

Roast chestnuts

  • Chestnuts in the shell
  • salt
  • olive oil
  • honey (optional)

Carve an X with a sharp knife in one side of each chestnut to allow steam to escape. Spread chestnuts on a baking sheet, cut-sides up. Heat oven to 425 degrees and roast chestnuts about 15 to 25 minutes, stirring once halfway through.

Cool nuts before attempting to peel with sharp knife. Salt nuts as desired; drizzle cooked nuts with olive oil and if desired, a few drops of honey. Toss well and eat while warm.

Chestnut stuffing recipe

  • 1/3 cup butter or margarine
  • 2 onions, peeled, diced
  • 1 carrot, peeled, diced fine
  • 5 stalks celery, diced
  • 1 tablespoon chopped sage
  • 2-1/2 cups low-salt chicken stock
  • 10 cups, approximately, dried bread cubes
  • 1 pound cooked, peeled chestnuts, cut into quarters
  • 1 teaspoon salt
  • several grinds of black pepper
  • handful freshly chopped parsley

Melt butter in a large skillet on medium heat. Add onions, carrot and celery. Cook 4 or 5 minutes or until onions are soft and translucent. Add sage and cook for 1 minute till aromatic. Add 1/4 cup chicken stock and cook 5 minutes until liquid is reduced. Put onion mixture into large mixing bowl. Add remainder of stock, bread cubes, chestnuts, salt, pepper and parsley. Toss with hands to combine well. Stuff goose or turkey loosely with mixure, or alternately, put into a greased 9-by-13-by-2 inch casserole dish. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake 20 minutes or until golden brown and set.

Makes enough to stuff a small turkey.

Tags: Holiday cooking · Recipes: What's Cooking!

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