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Author Notes: My father was not a southern dressing fan. He preferred stuffing and in particular this Chestnut Stuffing. I've no idea where this recipe came from -- probably on the back of a Ritz Cracker box! But without a doubt it is delicious. —SweetTea
Makes about 8 cups
- 1 large box ritz crackers
- 1/2 pound fresh chestnuts
- 1/2 cup diced onion
- 1 1/2 cups diced celery with leaves
- 1 large carrot, peeled and grated
- 1 tablespoon minced fresh parsley
- 1 cup cold water
- 2 eggs, beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- knobs of butter
- To prepare the chestnuts and facilitate removal of the shell, use a sharp knife to slice a large X along the flat side of each chestnut. Place on a baking tray in a 400F (200C) oven for 15 to 20 minutes, stirring occasionally. Remove from heat, let cool enough to handle them. Peel and chop; set aside.
- Using a food processor, a blender, or a large pan and a rolling pin, crush all the crackers from the box until finely crushed. Put in a large mixing bowl and set aside.
- In a large skillet, melt a couple knobs of butter. Add the celery, and onion and cook until soft but not brown. You may need to add a bit more butter.
- Add the celery and onion to the cracker mixture and mix well.
- To the cracker mixture add the grated carrot, chopped chestnuts, parsley, water, egg and seasonings. Mix well.
- Stuff the turkey, capon, or roasting hen lightly, truss and bake.