Traditional Chestnut Stuffing
- Yield: 10 servings
- 7cups crushed saltines
- 3 to 4tablespoons vegetable oil
- 4cups diced onions
- 2cups diced celery
- 2 1/2cups sliced mushrooms
- 1 1/2cups cooked, chopped and shelled chestnuts plus whole chestnuts for garnish
- 1tablespoon salt
- 1/4cup minced parsley
- 1teaspoon garlic powder
- 2teaspoons poultry seasoning
- 1/2teaspoon pepper
- 1/2cup chicken broth or bouillon
- -- Chopped fresh parsley for garnish
- Preheat oven to 350F. Crush saltines in a sealable plastic bag, breaking them into small pieces but not crumbs. Heat oil in a large skillet over medium-high heat and saute onions, celery, mushrooms and chopped chestnuts for 7 to 10 minutes until vegetables are tender. Stir in salt, parsley, garlic powder, poultry seasoning, pepper and crackers and mix well.
- To cook in the turkey, stuff the mixture into a turkey and roast along with the turkey. To serve, remove from the turkey and add some pan drippings for additional flavor.
- To cook stuffing separately, add broth, mixing well. Spoon stuffing into a greased 9×13-inch baking dish and bake, covered, for 45 minutes. For extra color and interest, garnish with whole chestnuts and chopped parsley.
Recipe reprinted with permission from Joseph Kushner Hebrew Academy’s The Kosher Palette II(Livingston, New Jersey, 2006).