Chestnut and Wild Mushroom Stuffing

Chestnut and Wild Mushroom Stuffing
Photo by Patrick Decker


  • *If fresh chestnuts are unavailable, frozen will work. Avoid using sweetened jarred chestnuts.
  • 8 tablespoons unsalted butter
  • 1 medium onion
  • 2 teaspoons freshly ground black pepper
  • 10 teaspoons fresh thyme leaves
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 tablespoon fine sea salt
  • + 6 more ingredients
    • 2/3 cup fresh parsley
    • 2 ½ cups wild mushrooms
    • 2 ½ cups sandwich bread, such as rye, sourdough, or pumpernickel
    • 2 large eggs
    • 4 stalks celery
    • 1/3 pound fresh chestnuts

Preheat oven to 350°F. Using chestnut knife or sharp paring knife, make large X on flat side of each chestnut through shell but not meat. Soak chestnuts in bowl of warm water to cover by 2 inches for 15 minutes, then drain well. Arrange chestnuts in 1 layer in shallow baking pan, then roast in mi...

View full recipe at Epicurious


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