Chestnuts roasting in a ' in, uh, your stove. This stuffing smells dynamite when you're making it and even better out of the bird. Makes 10-11 cups.
Instructions
1. Preheat oven to 400 degrees F.
2. Cut a deep "X" into the flattest side of each chestnut and place in a single layer on a baking sheet. Bake 30 minutes, or until outer skin of chestnut splits.
3. Wrap roasted chestnuts in a towel to keep warm.
4. Peel off the tough of the chestnut and thinner inner skin with a sharp knife.
5. Chop the chestnuts coarsely and set aside.
6. Melt butter in a large skillet over medium heat. Add onion and celery and cook, stirring occasionally, for 10 minutes.
7. Empty skillet contents into a large bowl. Add cubed bread, parsley and enough stock to moisten the mix, about 2 1/2 cups.
8. Stir in chestnuts and add salt and pepper to taste.
9. Use to stuff poultry, or place in a buttered baking dish, drizzle with 1/2 cup more stock and bake 30 minutes to an hour.
Tags: outer skin, chestnut, skin chestnut