Recipe: Sage Stuffing with Chestnut Variation (and how to roast chestnuts)

SAGE STUFFING WITH CHESTNUT VARIATION

"This chestnut stuffing is our favorite."

1 cup finely chopped celery
1 medium onion, chopped
1/2 cup butter or margarine
1 teaspoon ground sage
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 cups dry bread cubes*
3/4 cup chicken broth

In a saucepan cook celery and onion in butter or margarine till tender but not brown. Remove from heat; stir in sage, salt, and pepper.

Place the dry bread cubes in a large mixing bowl. Add the celery mixture; drizzle with enough broth to moisten, tossing lightly.

Use to stuff one 10 pound turkey.

VARIATION:

CHESTNUT STUFFING:
Prepare sage stuffing as directed, except add 1 pound fresh chestnuts, roasted and coarsely chopped, with the seasonings.

TO ROAST CHESTNUTS:
Use a sharp knife to slash an X into each chestnut. Place on a baking sheet; bake at 400 degrees F for 15 minutes. Cool and peel.

*I use 8 cups of toasted bread cut into cubes.

Makes 10 servings
From: Susan Wilson / Susan,IL - 11-15-99