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  • CHESTNUT STUFFING from the Winkel Family
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The Winkel family has been farming chestnuts for years and this recipe is a favorite of theirs.

Ingredients:

2 packages of cornbread - make ahead, cut into cubes and let air dry for 24 hours.

2 C cooked chestnuts (in our freezer case)

1 stick of butter

Chicken stock to moisten

1 T Urban Accents Tuscan Villa seasoning

1 large sweet onion, chopped

2 stalks of celery, chopped


Directions:

1. Steam the whole chestnuts in a steamer and be sure to “X” them before steaming, (they will come out in big chunks) until tender.

2. Saute the onions and celery in 1/4 stick of the butter. When transparent and tender, add remaining stick of butter to melt.

3. Mix the dried cornbread cubes in a large bowl with the onions and celery. Stir in the Tuscan Villa Seasoning.

4. Add chicken stock to moisten the mixture and add the chestnuts. Place stuffing in a buttered casserole and warm in oven, before serving, broil to “toast” the top, or stuff in your large turkey.