Heirloom Chestnut Stuffing

This stuffing has been passed down from generation to generation in the Poe family and earns raves everywhere it’s been served. Don’t be fooled by the strange ingredients – they meld and melt into […]

This stuffing has been passed down from generation to generation in the Poe family and earns raves everywhere it’s been served. Don’t be fooled by the strange ingredients – they meld and melt into a single unified flavor that is indefinable but absolutely delicious.


6 cups stale, lightly toasted finely cubed Bread (use any one of our bread recipes)
1 1/2 pounds chestnuts, slit, boiled till soft, and shelled
3 eggs
1/2 pound chicken livers
3 large onions, finely chopped
6 stalks celery, finely chopped
1 stick butter or non dairy margarine
1 medium sweet potato, boiled till soft and peeled
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp salt
1 1/2 c chicken stock

Instructions
Saute the onions, celery, and livers in butter/margarine. Add the sweet potato and chestnuts and stir well. Mix in the eggs and drizzle with the stock.

Stuff the bird or place into a buttered casserole dish, adding just enough stock to moisten to taste. Bake at 350 degrees for about 30 minutes.

3 Responses

  1. IzziS11

    Which bread recipe would you suggest using for the stuffing?

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