I've been making chestnut stuffing for more than 30 years, my mother made it before me and my grandmother had the recipe from her mother. I used to criss cross the chestnut too and that is a task I did for many years & hated it. My fingers were so sore and took over an hour to peel 2-3 lbs. About 4 yrs ago I decided to take a hammer to them. I hit each w/a hammer until they are split, then put them in the water for about 30 minutes until they are soft inside. You can also put them in the oven after they have been hit to save the vitamins. Then run them under cold water if I want to use them right away or wait until they cool. I also use ground beef and cook the giblets and grind them up and add them along w/onions, garlic, salt/pepper, oregano and bags of bread stuffing. I used to fry all of this for years, but now I put the stuffing in the oven and cover w/tin foil and bake for about 45 minutes (depending on the amount). Much easier and just as tasty. This can be done a day in advance. Stuff the bird as usual on Tday. Have a great Thanksgiving everyone!!!
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I've been making chestnut stuffing for more than 30 years, my mother made it before me and my...