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Recipe by: Chef John V., A Good Cooking
Serving size: 1- 11x13 inch baking pan
Preparation time: about one hour and 30 minutes
2 cups shelled chestnuts, chopped (about 4 cups with shell will yield 2 cups shelled)
1 - 2 pound loaf of firm white bread like Pepperidge Farms
4 Tbsp. butter or margarine
1 cup chopped onion
1 cup diced celery
2 tsp. salt
1/2 tsp. ground white pepper
1 tsp. poultry seasoning
1 tsp. sage
1 tsp. thyme
1/4 cup parsley, fresh chopped
1 cup chicken broth
1 cup half and half
2 eggs, large, beaten
Prepare chestnuts: Make a slit on each side of the nut with a sharp-pointed paring knife and simmer gently 20 minutes in half milk and water that is lightly salted. Strip off shell and thin brown skin, dipping the hot nuts in cold water to remove shell and skin more easily with out burning your hands.
Dice the bread into 1/2 inch cubes, place them into a 6 qt. mixing bowl.
Saute onion and celery with the butter until transparent over low heat. Add the salt, pepper and seasonings over the cubes, and toss to mix. Add broth, half and half, beaten eggs and fold in gently, then add onions, celery and chestnuts, mix gently again. Place in a greased 11x14 baking pan, (Coat with Pam or another vegetable oil to prevent sticking.) Bake at 350 degrees F. for about 45 to 60 minutes. You may add any other vegetable you like i.e. carrots, mushrooms or even diced fennel, just remember to adjust the proportion to the volume in the recipe for the onions and celery.