Chestnut Dressing

Thom Hackett

Servings: 8

Ingredients

1½ pounds chestnuts
1 cup butter
1½ cups celery, chopped
1 cup red or white onion, chopped
2 teaspoons sea salt
1 teaspoon thyme leaves
1 teaspoon marjoram
½ teaspoon seasoned pepper
8 cups fresh bread crumbs

Cooking Method

1.  With tip of sharp knife, mark an "X" in each chestnut.  In 3-quart saucepan, cover chestnuts with water; over high heat, heat to boiling; cook 1 minute.  Remove from heat.
 

2.  With slotted spoon, remove 3 or 4 chestnuts at a time; remove shells and skins.  Coarsely chop nuts; set aside.
 

3.  In large saucepot over medium heat, in hot butter, cook celery, onions, salt, thyme, marjoram and seasoned pepper about 10 minutes or until vegetables are tender; remove from heat.  Stir in chestnuts and bread crumbs; mix well.
 

4.  Makes enough stuffing for 1 turkey (14 to 16 pounds), about 11 cups.