Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450F oven for 10 minutes, or until the shells open.
  2. Remove the chestnuts, a handful at a time, and shell and pee l them while they are still hot.
  3. Reheat oven to 325F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl.
  4. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the butter over moderately low heat, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool.

Reviews

(2)
Most Helpful

Fantastic. I made this for xmas dinner and it went so well with our goose. The only thing I added was a cup of stock which made it nice and moist and some of the goose drippings for extra flavour. Definitely a keeper, even though the chestnuts are fiddly.

weelisa_g December 26, 2013

Delicious. I had to use chestnut puree as it's not autumn in my part of the world (Australia). The only thing I added was a finely chopped green apple. All the herbs came out of the garden and the stuffing tasted fabulous. Thanks Dave.

Kate in Katoomba December 20, 2005

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