Roasting chestnuts on an open fire is one way to cook them, and here’s another: Chestnut Dressing!
Bake time: 45 mins @ 375 F
1 loaf French or Italian bread 2 Tbls. butter 1 1/2 yellow onion, peeled and diced
1 1/2 cups celery, diced 1 cup diced red bell pepper 2 tsp dried sage
2 cups chicken bouillion 1 lb. chestnuts, peeled and chopped 3-4 Tbls chopped parsley
Salt and pepper for taste
In a cuisinart or blender, break apart the french bread into small pieces, but not too small. Set aside to dry out a bit.
Butter a large baking dish.
In a large pan melt butter. Add the onion and cook until translucent, about 3 – 4 minutes. Add celery, bell pepper and sage. Stir and cook about 3 minutes. Set aside.
Get your bread crumbs and put them into a large bowl. Toss with a large fork and add bouillion, sauteed onion, chestnuts, parsley and salt and pepper. Toss until everything is mixed together well.
Spray a baking dish with Pam and pour the bread mixture into it. Bake for 45 minutes and your done!