Chestnut Stuffing Views

• General Goods

In a large skillet, heat the butter over medium heat until foaming, and add the onion and celery. Cover and cook until soft

5. Wipe pan out with paper towels, and return to the stove over medium heat. Swirl in 4 tablespoons butter, and when it foams, add chestnuts. Sautné 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 ½-quart casserole. Don't pile it too high e— any that remains can be put into a smaller casserole dish. Cover with foil and bake 40 minutes in a preheated 375-degree oven. Remove foil and top stuffing with remaining butter cut into small pieces. Cook uncovered about 15 minutes or until crispy on top.

Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.

Reheat the oven to 325

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