“This is the stuffing from now until infinity,” my husband pronounced on Thanksgiving.
Easy Chestnut stuffing
Chestnuts, roasted or in a jar
Onion, chopped fairly smal
Sliced mushrooms, any kind
Apple cut in small pieces so they cook more quickly
Chicken broth (or vegetable broth if you are vegetarian)
Stick of butter
Herbed stuffing mix (the bread chunks) or your own
Saute onions, mushrooms in butter until almost cooked.
Add small apple chunks and mix. Cook a little more.
Mix in cooked chestnuts. Roasting chestnuts in the quantity I use for stuffing is too big a pain. I use chestnuts in a jar, or you can use the ones that come in a refrigerated package. The jars appear at Whole Foods before Thanksgiving and disappear really quickly during the season. I buy in quantity, because we love them as snacks, too. Trader Joe’s sometimes has the refrigerated packaged chestnuts. Roast if you want, but I don’t do that for stuffiing.
Put dry herbed stuffing mix in a big bowl. I buy a bag of it and since it’s already herbed, well, it’s easy.
Add the sauteed mix to the stuffing mix and combine well. The stuffing mix package tells you how much broth to use; I used a little more, maybe two cups. You’ll know when it’s the right consistency.
Transfer to the right sized baking dish after you’ve sprayed it down with Pam.
Bake at 350 degrees for about 30 minutes or until apples are cooked.
That’s it. Easy chestnut stuffing. I’m telling you, it is delicious.