Name: Crunchy Chestnut Stuffing
Ingredients: 1 1/2 pound chestnuts; water; 1 cup butter; 1 1/2 cup diced celery; 1 cup chopped onions; 2 teaspoon salt; 1 teaspoon thyme leaves; 1 teaspoon marjoram; 1/2 teaspoon seasoned pepper; 8 cup fresh bread crumbs

Crunchy Chestnut Stuffing

On thanksgiving, stuffing is a necessity. Why not make stuffing with an added crunch? Crunchy chestnut stuffing will provide a tasty dish to compliment your holiday dinner.

Notes

Use this mixture to stuff anything you like, chicken, turkey, Zucchini,etc.

Why You'll Love This Recipe

1. The Perfect Texture: The addition of chestnuts in this stuffing recipe provides a delightful crunch that will elevate your traditional Thanksgiving meal. The contrast between the soft bread and the crunchy chestnuts creates a texture explosion in every bite.

2. Rich Nutty Flavor: Chestnuts have a unique nutty flavor that adds a richness to the stuffing that will have your guests coming back for seconds. The earthy taste of the chestnuts pairs perfectly with the savory herbs and spices, creating a delicious and unforgettable dish.

3. Impress Your Guests: Stand out as the star chef of the holiday season by serving up this unique and flavorful stuffing. Your guests will be impressed by the extra effort you put into creating a dish that is both delicious and different from the usual stuffing recipes.

4. Easy to Prepare: Despite its gourmet flavor, this crunchy chestnut stuffing is surprisingly simple to make. With just a few basic ingredients and easy-to-follow instructions, you can have this dish ready to go in no time. It's the perfect recipe for a stress-free holiday meal.

5. Versatility: This crunchy chestnut stuffing is not only perfect for Thanksgiving dinner, but it also makes a great side dish for any special occasion throughout the year. Whether you're serving it alongside a roast chicken or pork tenderloin, this stuffing will add a touch of elegance and flavor to any meal.

Ingredients

1 1/2 pound chestnuts
water
1 cup butter
1 1/2 cup diced celery
1 cup chopped onions
2 teaspoons salt
1 teaspoon thyme leaves
1 teaspoon marjoram
1/2 teaspoon seasoned pepper
8 cups fresh bread crumbs

Instructions

With tip of sharp knife, mark and "x" in flat side of each chestnut.
In 3 quart saucepan, cover chestnuts with water.
Over high heat, heat to boiling. Cook 1 minute. Remove pan from heat.
With slotted spoon remove 3 or 4 chestnuts at a time. Remove shells and skins. Coarsely chop chestnuts, set aside.
In 6 quart Dutch oven over medium heat, In hot butter, cook celery and next five ingredients about 10 minutes or until vegetables are tender.
Remove pan from heat. stir in chestnuts and bread crumbs; mix all ingredients together well.