Ingredients
- 2 bags Bread Stuffing (plain, toasted)
- 2 Onions (medium, chopped)
- 3 stalks Celery (sliced in 1/2 moons)
- 6 Chestnuts (large, boiled, shelled and crumbled)
- 3 Apples (Granny Smith, medium sized, peeled and sliced 1/2″ thick)
- 4 oz Butter (softened)
- 16 oz Chicken Broth
- 2 Eggs (beaten)
- 1/2 cup Parsley (fresh, chopped)
- 1/4 cup Romano Cheese (grated)
- 4 to 6 tbsp Water (warm, as needed)
- to taste Salt
- to taste Black Pepper
Step by Step Instructions
Step 1:
Boil chestnuts for about 20-25 minutes, until tender. Remove them from the shells and crumble them.
Step 2:
Preheat oven to 375 degrees.
Step 3:
In a sauté pan over medium heat add the butter, celery, and onions and toss to mix and melt butter.
Step 4:
Lower flame and let sweat slowly about 15 – 20 minutes, stirring occasionally, until onions take on some color and celery is soft. Set aside to cool.
Step 5:
In a mixing bowl, add the cubed bread, onion mixture, and the remaining ingredients except for the water, and mix very well until the bread is softened. Add the warm water, 1 tablespoon at a time, as needed, to further moisten.
Step 6:
Season well with salt and pepper, and mix again. At this point you can stuff a 12 – 15 lb. turkey with about ½ of the stuffing, and let cook in the bird until turkey is ready. Take the other half of the stuffing, place in a greased loaf pan, and place in the oven about 1 hour before the bird is ready to come out.
Step 7:
Otherwise, take all the stuffing, place it in an appropriate-sized loaf pan, and bake in a preheated 375-degree oven, covered for 15 minutes, then uncovered for another 15 minutes.
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