Chestnuts ready to go into the oven
I'm usually so bad about remembering to take photos of things for Thanksgiving, but I've been doing alright with it this year. I want to make a separate post about everything I'm making. Tonight, let's talk stuffing!
Another great thing about my stuffing recipe is that you can pretty much add whatever you want to it and it tastes good. Though I don't know if you want to take me too literally and start adding weird things like peaches or something. That might not be the best. I typically always use onions or shallots, carrots, celery, chestnuts and shitake mushrooms in mine. For the herbs, I'll just grab whatever looks freshest. I went to the farmers market this morning and bought savory, thyme, sage and rosemary so that's what I'm using for this particular batch.
Roasted and peeled chestntus
Preheat your oven to 425 F.
Cut a little slit in each of your chestnuts so the steam can escape when you're baking them. Arrange them on a shallow baking sheet and cook for 25 minutes.
Let the chestnuts cool on the pan for about 5 minutes and then pour them onto a kitchen towel. Gather the towel up at the sides so that no chestnuts can escape and mash them around a bit to loosen the shells. Peel them as soon as they're cool enough to handle without burning you. If you wait until they're too cold, they'll be really hard to peel so try and do it while they're still warm.
1 loaf of bread (I use sprouted grain bread)
4 tablespoons olive oil
1 large onion or a handful of shallots, diced
3 cloves of garlic, minced
2 large carrots, diced
3-4 ribs celery, diced
3/4 cup mushrooms, chopped (I usually use shitake, but use whatever kind you like)
2 tablespoons each fresh herbs (I usually use rosemary, sage, savory and thyme or you can buy one of those "poultry blends" That works well for this.
1 1/2 cups roasted chestnuts, chopped
2 cups warm vegetable broth
In a pan over medium heat (I use my cast iron skillet for this) heat the olive oil. Add the onions or shallots and cook for about 3 minutes. Stir in the garlic and cook for another minute or so. Add the celery, carrots and mushrooms and cook for about 10 minutes or until the carrots just start to get soft. Add in the fresh herbs and cook for another 2 minutes.
While you're cooking the veggies, cut the bread into cubes and toss them into a large bowl. You'll probably have to do this just a few slices at a time.
Once the veggies are done, add them to the bread cubes along with the chestnuts. Stir gently to evenly distribute the veggies and chestnuts. Pour the warm broth over the mixture and stir.
If you're using this to stuff something you can stop here. It'll cook more when it's in the oven. If not, you'll want to transfer your stuffing to a baking dish and cook for about 20 minutes in a 350 F oven.