Recipe: Chestnut-Apple Stuffing (using chestnuts or pecans)

CHESTNUT-APPLE STUFFING

6 tablespoons unsalted butter
1/2 pound chestnuts, peeled and chopped (or 1 cup chopped pecans)
1 cup chopped onion
1 cup chopped celery
1/2 pound sliced white bread, diced (5 cups)
1/2 pound whole wheat bread, diced (4 1/2 cups)
3 cups peeled, cored and chopped apples
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon ground black pepper
1/8 to 1/4 teaspoon ground white pepper
1/3 cup milk

In medium skillet, melt butter over medium heat. Add chestnuts or pecans. Saute until toasted, about 3 to 5 minutes.

Add onion and celery. Saute until tender.

In a large bowl, combine bread cubes, sauteed vegetables with butter, apples, poultry seasoning, salt, thyme, and black and white pepper. Toss until blended. Drizzle milk over stuffing. Mix well.

TO BAKE IN A CASSEROLE:
Spread stuffing evenly in buttered 13x9x2-inch baking pan. Cover with foil. Bake in a preheated 475 degrees F oven for 20 minutes.

TO BAKE INSIDE TURKEY:
Spoon stuffing into neck and body cavities. Bake as directed for stuffed turkey. (This 10 cups of stuffing is enough to fill a 22-24 pound turkey. To roast a smaller bird, fill cavities with some of the stuffing. Spoon remaining stuffing into a buttered baking pan just big enough to hold stuffing. Bake using the directions above.)

Makes 8 to 10 servings