CHESTNUT STUFFING

Chestnut Stuffing image

Provided by Moira Hodgson

Time 20m

Yield 2 cups

Number Of Ingredients 8

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

Steps:

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.
Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
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.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams

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