Traditional Chestnut Stuffing
- Yield 10 servings
This traditional stuffing is a staple at the Thanksgiving table but delicious all year long.
- 7 cups crushed saltines
- 3 to 4 tablespoons vegetable oil
- 4 cups diced onions
- 2 cups diced celery
- 2 1/2 cups sliced mushrooms
- 1 1/2 cups cooked, chopped and shelled chestnuts plus whole chestnuts for garnish
- 1 tablespoon salt
- 1/4 cup minced parsley
- 1 teaspoon garlic powder
- 2 teaspoons poultry seasoning
- 1/2 teaspoon pepper
- 1/2 cup 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).