Chestnut dressing is traditionally served with game, such as pheasant, but can be cooked in a casserole dish and served as a side with any meal.
- 35-40 large chestnuts (about 1.5 lbs.)
- 1.5 cups chopped celery
- 1 small peeled chopped onion
- 2 vegetable or chicken boullion cubes
- 1/8 tsp anise
- 1/2 cup melted butter
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 cup cream
- 1 cup dry bread crumbs
- 1/4 cup golden raisins
- 1 apple, peeled, cored, and chopped
- Cut two cross-cut slits in the outer shell of the chestnuts with a
sharp knife (the outer shell may come off at this time, but the inner
skin will remain), and place them in a large saucepan. Cover them
with boiling water, and boil for 15-25 minutes.
- Remove chestnuts from heat. Remove shells and inner skin (make
sure to remove all of the inner skin, because it has a bitter flavor).
The skins will come off more easily while the chestnuts are hot, so
keep them in the hot water and take them out a few at a time. It's a
bit of a balancing act to keep the chestnuts hot enough that the
shells come off easily, but cool enough that they don't burn your
- Drop the shelled chestnuts into boiling water or milk, and add 1
cup of the chopped celery, and all of the onion, boullion cubes, and
anise. Cook until tender. Drain well.
- Add the melted butter, and mash. Beat with an electric mixer
until fluffy. Add salt, pepper, cream and bread crumbs. Stir in
remaining celery, raisins, and apple.
- Use the dressing to stuff a pheasant or other poultry, or place it
in a casserole dish and heat in a 350F oven until heated through.