Holly’s Pilgrim Stuffing
Yield: Enough to stuff two 12- to 15-pound turkeys or a 9x13 pan
My friend Holly and I make this stuffing almost every Thanksgiving. My family begs for it. The better the bread that you use, the better the stuffing will be. Choose bread that is savory or neutral, not sweet.
- 8 to 10 whole chestnuts Add to list
- 8 tablespoons unsalted butter Add to list
- 1 onion, chopped Add to list
- 1 loaf whole grain bread Add to list
- 3 to 4 stalks celery, chopped Add to list
- 1 apple, chopped Add to list
- 1 cup fresh cranberries Add to list
- Fresh thyme Add to list
- Fresh marjoram Add to list
- Fresh sage (lots), chopped Add to list
- Sea salt Add to list
- Black pepper (lots) Add to list
Preheat oven to 400° F. Cut an X on the flat side of each chestnut. Place in a baking dish and bake about 20 minutes, until the shell comes away from the meat. Set aside and let cool.
Melt butter in a large skillet. Add onions and sauté until soft. Cut bread into small cubes and place in a large bowl. Add celery, apples and cranberries, and toss. Add butter and onions and work fat into the bread mixture.
Put 1/4 to 1/2 cup hot water into skillet used for the onions and heat water. Pour this over the bread mixture and work in with hands. Peel chestnuts, cut into pieces and add. Add all the herbs, salt and pepper. Taste the mixture. Make sure the taste pleases you. If needed, add more seasonings.
The stuffing is now ready to be put into the turkey cavity. You also can put it in a covered 9x13 baking dish and bake at 350° F for about 45 minutes to use as a side dish.
Recipe by, PCC Cooks instructor
Source: PCC Sound Consumer, November 2010