MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dunstan Chestnut Stuffing
Categories: Breads, Herbs, Vegetables, Nuts, Dairy
Yield: 11 Servings

1/2 lb Butter
8 Shallots; peeled, thin
- sliced
4 c Torn white bread; no crusts
4 c Peeled roasted Dunstan
- chestnuts *
1 tb Fresh thyme or winter savory
- leaves
1/4 c Heavy cream
Salt & fresh ground pepper

Set oven @ 350ºF/175ºC.

Melt butter in a large heavy-bottomed skillet over
medium heat. Add shallots and cook, stirring often,
until soft, about 5 minutes. Add bread, stir until well
combined with shallots, and continue to cook until bread
is lightly browned.

Remove skillet from heat, add chestnuts and thyme, and,
using your fingers, break up about a quarter of the
chestnuts. Drizzle in cream and stir until stuffing is
just moist but not packed together. Generously season
with salt and pepper.

Spoon warm stuffing into turkey, truss, and bake. Or
transfer stuffing to a medium buttered baking dish with
a cover. Bake for about 30 minutes covered; then uncover
and continue to bake until stuffing is hot and lightly
golden on top, 15 minutes more. Garnish with a large
sprig of fresh thyme or winter savory, if you like.

* The highest blight resistance of any chestnut tree.
Begins to bear in 3-5 years. Nuts average in size with
20-35 nuts per pound. Mature trees produce from 50-100
pounds per season. Will grow and produce in zones 5-9.

Yield: Serves 10-12

RECIPE FROM: https://www.saveur.com

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