Chestnut Stuffing

Name: Chestnut Stuffing
Total time: 20 min
Yield: 2 cups
Cuisine: british
Ingredients: 2 pounds chestnuts (see note); 2 cups chicken stock; 2 tablespoons butter; 3 shallots, minced; 2 stalks celery, minced; 2 tablespoons parsley, chopped; 1 egg, lightly beaten; Coarse salt and freshly ground pepper to taste

By Moira Hodgson

Updated Nov. 11, 2022

Total Time: 20 minutes
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; SOME ENGLISH RITUAL FARE FOR CHRISTMAS

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Ingredients

Yield:2 cups

2pounds chestnuts (see note)
2cups chicken stock
2tablespoons butter
3shallots, minced
2stalks celery, minced
2tablespoons parsley, chopped
1egg, lightly beaten
Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Make an incision in each chestnut with a knife. Drop the chestnuts into boiling water and simmer for 10 minutes. Drain and peel the chestnuts, using rubber gloves to protect your fingers.
Step 2
Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
Step 3
Melt the butter in the frying pan and saute the shallots with the celery until soft. Mix with the chestnuts, parsley and egg. Season and stuff into the bird cavity.

Tip

This stuffing can be used for capon, goose, pheasant or turkey. Unsweetened canned chestnuts or those in jars can be used instead of fresh ones. They do not have to be cooked, so omit Steps 1 and 2. Add a cup of chicken stock to the stuffing mixture or it will be dry.