Thanksgiving Chestnut Mushroom Stuffing

I am crazy about chestnuts so when Thanksgiving comes around I make lots of this chestnut mushroom stuffing. Ironically, I don't stuff anything with it, I make it as a side dish with turkey fillets and cranberry sauce. This is a vegetarian stuffing but it can be used to stuff the turkey or to saute with sausages.

About the chestnuts: choose plump chestnuts with shells that are firm. The more chestnuts you use the better but you need to have the patience to peel them. If you must you can use canned chestnuts but that concession should only be made if you really don't have time to cook and peel chestnuts.

Chestnut Mushroom Stuffing

The Ingredients

1-2 lb.s chestnuts, the more the better, boiled and peeled

1 lb. white mushrooms (do not used canned) sliced

6 stalks of celery sliced

2-3 onions sliced finely

2 cloves of garlic chopped very fine or preferably run through a press

bag of bread croutons or make you own

tsp dried thyme

tsp dried sage

1/4 tsp pepper

1/4 tsp salt

vegetable oil

The method

First wash the chestnuts and add to boiling water. Boil for about 15-20 minutes, take one out to test after 15 minutes. After boiling, allow to cool until you can handle the chestnuts. While their cooling, heat up a heavy pan with about 3 tbsp oil and place the onions, garlic, mushrooms, celery and spices in the pan. Cook gently while you peel the chestnuts-do not fry, you want soft ingredients. When the vegetable are cooked well, crumble the chestnuts into the pan. Saute for a few minutes, making sure not to burn the stuffing. Finally, add the croutons and continue sauteing briefly, then add about one cup of boiling water. Mix and check if you need more water then taste and add more spice if necessary. The stuffing will be more dry now so again, be careful not to burn it.

Stuff and Eat

Now stuff your turkey with your chestnut mushroom stuffing or serve as is as a delicious side dish with your Thanksgiving dinner. The stuffing refrigerates well so if you actually have some left-which is very unlikely since it's so good, keep it in the fridge for up to a few days and microwave or heat in the oven as needed.