Chestnut Stuffing

Recipe View 30 mins Prepare the Chestnuts: Using a sharp knife, score an 'X' on the flat side of each chestnut. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, approximately 25 minutes. Drain, let cool slightly, then peel and coarsely chop. (30 minutes)

Recipe View 5 mins Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Sauté Aromatic Base: In a large saucepan or skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the chopped chestnuts, poultry seasoning, salt, and pepper. Cook for another 2 minutes, allowing the flavors to meld. (10 minutes)

Recipe View 5 mins Combine and Moisten: In a large mixing bowl, combine the sautéed chestnut mixture with the cubed sourdough bread. Ensure the chestnuts and onions are evenly distributed throughout the bread. (5 minutes)

Recipe View 3 mins Egg Wash: In a separate small bowl, whisk together the eggs and milk until well combined. Drizzle the egg mixture evenly over the bread and chestnut mixture, gently tossing to ensure every piece is moistened but not soggy. (3 minutes)

Recipe View 45 mins Bake: Transfer the stuffing to a greased 9x13 inch baking dish. Bake in the preheated oven until golden brown and crispy on top, 30 to 45 minutes. Check for doneness by inserting a knife into the center – it should come out clean. (45 minutes)

Recipe View 10 mins Rest and Serve: Let the stuffing rest for 10 minutes before serving. This allows the flavors to fully develop and the stuffing to firm up slightly.