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Ingredients
2 pounds chestnuts (see note)
2 cups chicken stock
2 tablespoons butter
3 shallots, minced
2 stalks celery, minced
2 tablespoons parsley, chopped
1 egg, lightly beaten
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving
57 grams carbs; 29 milligrams cholesterol; 296 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 6 grams fat; 1 gram fiber; 503 milligrams sodium; 5 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make an incision in each chestnut with a knife. Drop the chestnuts into boiling water and simmer for 10 minutes. Drain and peel the chestnuts, using rubber gloves to protect your fingers.
- Step 2
Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
- Step 3
Melt the butter in the frying pan and saute the shallots with the celery until soft. Mix with the chestnuts, parsley and egg. Season and stuff into the bird cavity.
This stuffing can be used for capon, goose, pheasant or turkey. Unsweetened canned chestnuts or those in jars can be used instead of fresh ones. They do not have to be cooked, so omit Steps 1 and 2. Add a cup of chicken stock to the stuffing mixture or it will be dry.
Private Notes