Chapter: Stuffings and Forcemeat Recipes
Section: Without Meat
Recipe: Chestnut and Rosemary Stuffing
Chestnut and Rosemary Stuffing
I urge you to buy fresh chestnuts. Not the pre-peeled kind. Those things
are an abomination and no good will come of consuming them. Be wary when
selecting your chestnuts from the store - some may look pristine but have
mould on the inside. You may like to employ what I call the 'squeeze test'.
Apply gentle pressure to your chestnut. If it feels soft, it's probably
16 chestnuts (or 1.5 cup's worth once peeled)
1/2 small, white onion, finely chopped
3 tbsps coconut oil
1 tbsp fresh rosemary leaves
1/2 tsp sage
Carefully score an 'x' in the chestnuts. Bake them at 400 for 25 minutes.
Remove and let cool. Once cool, peel the chestnuts then grind them until
they are the consistency of breadcrumbs.
Melt the coconut oil in a saucepan. Add the onion and saute for a few
Stir the ground chestnuts into the oil and onion and add the sage and
Stir until it comes together as a ball then shove the ball inside the
cavity of your bird or bake separately in an oven-proof dish at 375 for 15
Adapted from: Things My Belly Likes
Things My Belly Likes