Chestnut Stuffing
Turkey stuffing the Humphreys traditional way! This is the stuffing I grew up with. Sore fingers on Thanksgiving morning from peeling chestnuts was a way of life in my family. The more veggies in this the better.
Turkey stuffing the Humphreys traditional way! This is the stuffing I grew up with. Sore fingers on Thanksgiving morning from peeling chestnuts was a way of life in my family. The more veggies in this the better.
- Carbohydrate 69.5214323477408 g
- Cholesterol 73.5285714285714 mg
- Fat 30.8896931235243 g
- Fiber 6.64781041954166 g
- Protein 10.2151340813823 g
- Saturated Fat 17.3846371956661 g
- Serving Size 1 1 Serving (373g)
- Sodium 743.366793848214 mg
- Sugar 62.8736219281992 g
- Trans Fat 3.26914561030649 g
- Calories 591 calories
Step-by-step
- Melt the butter in a sauce pan.
- Mix all ingredients in a large bowl.
- Make sure you have enough left over for turkey hash!
That ingredient list omits the moisture crisis awaiting anyone who dumps four cups of liquid onto dry bread cubes blindly. Chestnuts release dense starch while mushrooms shed liters of water during heating. If you add cold stock directly to dry cubes, the exterior turns pasty before the center softens. Melt the butter fully and sauté the onions and mushrooms until their moisture evaporates completely before combining them with the dry components.
Managing Moisture and Texture
Roasting raw chestnuts requires scoring an X across the flat side and baking them at 400 degrees Fahrenheit for 20 minutes until the inner skins curl outward. Peel them immediately while hot because cold shells weld tightly to the nut meat. Toss the quartered chestnuts with the fine herb stuffing mix and chopped celery in a vessel holding at least eight quarts so the fat distributes evenly without crushing the bread.
- Bake the assembled mixture uncovered at 350 degrees Fahrenheit for 35 minutes to achieve a crisp crust.
- Store leftovers in an airtight container within the refrigerator for up to three days.
- Substitute low-sodium vegetable stock at a one-to-one ratio if poultry broth is unavailable.
