- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
591 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 112 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 9 grams protein; 65 milligrams cholesterol; 207 milligrams sodium
- 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.
- Coarsely chop the chestnuts and simmer in the chicken stock until tender. Set aside.
- 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.