Make Ahead

Dad's Chestnut Stuffing

November 11, 2010
0 Ratings
  • Makes about 8 cups
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Add the celery and onion to the cracker mixture and mix well.
  5. To the cracker mixture add the grated carrot, chopped chestnuts, parsley, water, egg and seasonings. Mix well.
  6. Stuff the turkey, capon, or roasting hen lightly, truss and bake.

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