One of my favorite southern Thanksgiving recipes has to be Chestnut Stuffing. While it is not a quick recipe, it certainly is gourmet in both taste and appearance.
Chestnut Stuffing –
1 1/2 lbs chestnuts
2 chopped onions
1 cup celery
1/2 lb butter
1 tsp salt
1 tsp poultry seasoning
1 tsp sage
1 cup milk
2 loaves thin-sliced pepperidge farm bread – one whole wheat & one white will give a rich full bodied flavor & look great!
Prepare the nuts: Make a hole in each of the nuts. Put in a large pan and cover with water. Boil for 30 minutes. Peel & chop. Saute the onions, celery and butter. They should be soft and transparent when done. Cube or break apart the bread in a large roasting pan (you’ll eventually mix everything into here). Pieces of bread should be no larger than your thumb. Add dry spices and seasonings to saute, mix well. Add saute, nuts and milk to bread and knead thoroughly.
This is a great recipe to make the night before. Keep refrigerated if you do!
Stuff in turkey, or cook in a casserole dish at 375 until the top is brown & crunchy. This is great to cook after the turkey is completely done, pouring drippings over top before browning.