Recipe
Additional info: Makes 12 cups
CHESTNUT STUFFING WITH ONION AND CURRANT
Serves: 12
Preparation time: 15-20 minutes If they like it, it serves 12 otherwise
Cooking time: 15 minutes
Totaltime: 15 minutes Additional info: Makes 12 cups
Ingredients
- 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
Preparation
-
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.
main ingredients:
type of recipe:
stuffing
cuisine:
Italy
season and occasion: Thanksgiving
dietary considerations:
Array
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Grilled pork chops with red onion marmalade
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Afghani bolani - potato and green onion stuffed flatbread
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Bulgur stuffing with mushrooms
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Onion and cheese frittata
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