Great Family Holiday Stuffing Recipes

I am going to share several family favorite Stuffing recipes that I have made throughout the years in the next few postings. I hope ya’ll give them a try and let me know what you and your families think. Remember when stuffing the bird always place the stuffing in cheese cloth. The will help keep down food born illnesses.

Chestnut Stuffing:

2 cups whole chestnuts

1-1/2 cups butter

1 onion, chopped

1 tsp. salt

1/2 tsp. pepper

2 1/2 tsp. poultry seasoning

2 (1 lb.) loaves day-old bread, cubed

3 eggs

1/4 cup milk

With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chestnuts using a very sharp knife and chop coarsely. (You can substitute two cups of canned chestnuts, rinsed and drained; while this is easier, it isn’t as tasteful! )

Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

Use this mixture to stuff into a seasoned turkey. Roast the turkey according to roasting tables. If baking the stuffing outside the bird, place it in a greased casserole and bake at 350 degrees F for 30 to 45 minutes, until top is crisp and lightly browned.