Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Chestnut stuffing with onion and currant - A recipe by wefacecook.com


15 minutes


  • 10 cups 1/4-inch dice seven-grain bread, about 1 pound
    2 large onions
    1 stick butter
    1 pound canned whole chestnuts
    3 1/2 cups chicken broth
    1 cup dried currants
    1 cup packed fresh parsley leaves
    1 teaspoon chopped fresh sage leaves
    1/2 teaspoon chopped fresh thyme leaves


  • Preheat oven to 325 degrees. In a large shallow baking pan toast bread until just dry.
    Peel and slice onions. In a large heavy skillet cook onions in butter over moderate heat, stirring occasionally, until golden brown. Rinse canned chestnuts. Chop parsley.
    In a large bowl, toss together bread, onions, chestnuts, currants, broth, herbs, and salt and pepper to taste and cool completely.
    Stuffing may be made a day ahead and chilled, covered.
Have you tried the recipe?

Chestnut stuffing with onion and currant