Saturday, September 28, 2013

Chestnut Stuffing

Scripture to Live By:
I will love thee, O Lord, my strength.
The Lord is my rock, and my fortress, and my deliverer; my God, my strength, in whom I will trust; my buckler, and the horn of my salvation, and my high tower.
 I will call upon the Lord, who is worthy to be praised: so shall I be saved from mine enemies...

 The Lord liveth; and blessed be my rock; and let the God of my salvation be exalted.

 Therefore will I give thanks unto thee, O Lord, among the heathen, and sing praises unto thy name.

Psalm 18:1-3;46,49

Recipe Post:
 We have two Chinese Chestnut Trees in our yard and they produce beautiful chestnuts.  Chestnuts are relatively low in calories compared to other nuts.  They are, also, rich in minerals and vitamins.   I can see why the deer and the squirrels enjoy them so much. They frequent our yard daily to eat their fill and to store some for winter.

Chestnuts  can be eaten raw, or roasted, used in soups, made as appetizers, main dishes, side dishes and even desserts.
Chestnut Stuffing is a side dish I think you will enjoy.

The recipe is as follows:
You will need a pound of chestnuts.  To prepare chestnut for the stuffing, follow the steps below:



1.  Using a knife make slits on the top in the shape of an X.

2.  Put them on a cookie sheet.



3.  Bake at 450 degrees for 15 minutes. (The chestnuts open up as they bake.)



4.  Remove from oven and cool slightly.
5.  Peel (The peel comes off easily after baking.)



6.  Cut in half and run through a nut chopper. They come out in small pieces.



Set aside until ready to mix with other ingredients.

Ingredients for stuffing:
1 pound loaf of bread
1/3 cup parsley flakes
1/2 cup of butter
1/4 teaspoon pepper
1 1/2 teaspoon salt
1 Tablespoon poultry seasoning
1 cup of chopped celery
1 cup of chopped onions
1/4 pound of chicken liver (optional)
1 pound of chopped chestnut (As prepared above)
1 can of chicken broth (you can use 1 1/2 cans of chicken broth is you like your stuffing a little more moist.) It needs to be a little more moist if you are going to fry it.

If using chicken liver, flour and salt and pepper them and fry in skillet until thoroughly cooked.  Cool, cut into small pieces. Set aside until other ingredients are prepared.




(I fried a pound of them, so I fried them all, but only used 1/4 of them in the stuffing. 
 I froze the rest to use at a later date.)


Cut up your bread into small squares. (It is much easier to cut if you freeze the bread before you cut it.)





Put bread squares in a large bowl.   Set aside


Chop celery and onions into small pieces.


Put in a skillet and cook with the following ingredients, until tender:
1/3 cup parsley flakes; 1/2 cup of butter; 1/4 teaspoon pepper;
 1 1/2 teaspoon salt; 1 Tablespoon poultry seasoning



Remove from heat and add the following to bread cubes.  Chestnuts,eggs (beaten); celery onion mixture, chicken liver, chicken broth

Mix thoroughly.

My husband really likes fried stuffing cakes, so I make half of the mixture into cakes and fry them in butter.


Cook until browned on both sides.  


Serve on a platter.


Or individual plate.


I bake the other half in a casserole dish in the oven for 30 minutes at 350 degrees.


Serve with Chicken and with or without gravy.  



We certainly do not need to wait until Thanksgiving to have stuffing.  
We can have it any time or season.  Stuffing is one of my favorite dishes to eat with chicken or turkey.  


Why not give it a try.  Delicious!!!
Blessings, 

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11 comments:

  1. I love stuffing and this sounds fabulous. Thanks so much for linking to Inspire Me. Hugs, Marty

    ReplyDelete
  2. Hi Jo Ann,
    My Mother In Law made the best Chestnut Stuffing, we just love it. Your recipe looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great weekend!
    Miz Helen

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