3/4 to 1 C. chicken broth
1/2 t. poultry seasoning
1 C. celery, finely chopped
1/2 C. onion, chopped
1/2 C. butter or margarine
1/2 t. sage
1/8 t.pepper
8 C. bread cubes
4 C. chestnuts, coarsely chopped
1/2 t. thyme
1/2 t. salt
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1. In saucepan cook celery and onion in butter till tender. Remove from heat and stir in chestnuts, all dry ingredients, salt and pepper.
2. Place the dry bread cubes in a large mixing bowl and add the onion mixture. Toss lighty with a fork and drizzle with enough broth to moisten.
NOTE:
Boiled Chestnuts
Before boiling chestnuts cut the tip off with a sharp knif. To vent the shell. Cover with water and boil 15 to 20 minutes. If you leave them in the hot water as you peel them, they seem to peel better. If they cool down the brown skin becomes hard to get off. I also use cornbread instead of just bread. I learned this from my husbands family. You may want to alter the amount of spices to your own taste. |
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