- 1 pound fresh chestnuts
- 8 cups coarse fresh breadcrumbs, from crusty bread
- 4 cups diced cornbread
- 1 cup (2 sticks) unsalted butter, plus more for baking dish
- 2 celery ribs, chopped
- 1 extra-large yellow onion, chopped
- 1 turkey liver, cleaned and finely chopped
- 1 cup chicken or turkey stock, preferably homemade or low-sodium store bought
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh sage leaves, chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
Cook's Note: You can substitute dry-packed bottled chestnuts in a pinch; you'll need 7 ounces. But your house will not smell as good.
Preheat the oven to 450 degrees F.
Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.
Recipe courtesy Ted Allen