Evening Edge
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DEL.ICIO.USGrandma Olga's Chestnut Stuffing
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Cuisine: Side dish
Asking readers for their favorite dressing recipes brought a rich array of choices, including this one.
Use a large bowl for mixing Renee Feldman's dense stuffing, to ensure the ingredients are evenly distributed. Fresh or canned chestnuts can be used; if using fresh, see note below for preparation instructions.
-- Elizabeth Lee
Hands on time: 30 minutes Total time: 1 hour and 10 minutes Serves: 10
Ingredients:
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1/2 cup (1 stick) butter or margarine
1 large onion, chopped
3 ribs celery, chopped
1 pound ground beef
1 (16-ounce) package herb stuffing mix
1 8-by-8-inch pan corn bread, crumbled (about 5 cups)
4 large eggs, well-beaten
1 cup chestnuts, coarsely chopped (see Note)
1 cup chopped pecans, divided
4 cups turkey broth or low-sodium canned chicken broth, divided use
1 teaspoon salt
Black pepper to taste
Instructions:
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan with vegetable oil or cooking spray. Set aside.
In a large skillet, melt butter. Saute onion and celery, then add ground beef and cook until meat is well-done. Pour into a very large bowl. Add stuffing mix, crumbled corn bread and eggs. Mix well. Add chestnuts and 2/3 cup pecans.
Put 4 tablespoons broth in a small bowl. Add remaining broth to stuffing mixture until it is gooey but not thin enough to go through the fingers. Mix well. Add salt and pepper. Pour mixture into prepared pan. Top with reserved broth. Add reserved pecans. Bake 40 minutes.
If you're going to use some of the mixture to stuff a turkey, set it aside before adding broth. You'll need a drier mixture for inside the bird.
In a large skillet, melt butter. Saute onion and celery, then add ground beef and cook until meat is well-done. Pour into a very large bowl. Add stuffing mix, crumbled corn bread and eggs. Mix well. Add chestnuts and 2/3 cup pecans.
Put 4 tablespoons broth in a small bowl. Add remaining broth to stuffing mixture until it is gooey but not thin enough to go through the fingers. Mix well. Add salt and pepper. Pour mixture into prepared pan. Top with reserved broth. Add reserved pecans. Bake 40 minutes.
If you're going to use some of the mixture to stuff a turkey, set it aside before adding broth. You'll need a drier mixture for inside the bird.
Notes:
To prepare fresh chestnuts, cut a slit in one side. Boil in water until soft, about 20 minutes. Cool slightly, peel and chop coarsely.
Nutrition:
Per serving: 695 calories (percent of calories from fat, 47), 24 grams protein, 68 grams carbohydrates, 5 grams fiber, 37 grams fat (13 grams saturated), 159 milligrams cholesterol, 1,464 milligrams sodium.
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