The Nut Factory : Kitchen : Recipes : Amish Chestnut Stuffing

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The Nut Factory

PO Box 815
Greenacres, WA 99016
Toll free: (888) 239-5288
Phone: (509) 926-6666
Fax: (509) 926-3300
E-Mail Address: nuts@TheNutFactory.com

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Edible Nuts of the World | Nutritional Facts

Amish Chestnut Stuffing

1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees. Shell, boil in water to cover for 20 minutes. Chop fine. Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg and celery. Toss well. Yields enough to stuff a 18 pound bird.

Shelling Chestnuts

Pan/Oven Method

Cut a one inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as the inside skins will adhere to the outer shells.

If you have a recipe that you would like to share with us, please drop us a note. Thank you!

Richard

I guess I was fortunate to have this recipe in my library
and in 1998 when I was filling in the web site (all 420 pages) with recipes - I used this one too.

Is it quite similar to yours?

Also, I have never made it so I would like to know how it tastes....

gene cohen

----- Original Message -----
From:
To:
Sent: Wednesday, September 24, 2003 2:49 PM
Subject: Amish Chestnut Dressing

Wow, big surprise.... For me entire life I had always thought the Amish Chestnut Dressing was a top secret Swedish family recipe that my mom absconded with from the English. As a kid I always complained about shelling the chestnuts, now as a senior adult I only cook two times a year, namely preparing this recipe at Thanksgiving and Christmas for the last 30 years. I don't fool around with shelling chestnuts, I just go to William Sonoma and buy a couple of pounds of dry preserved whole chestnuts peeled and ready to go in a jar. It's a more expensive than raw chestnuts, but saves the finger from turning black and splitting.

The variation on the recipe I use from time to time is add one bunch of cut parsley and cooked chopped turkey and/or chicken liver that rounds out the taste if that is possible. Every person that claims their mother's turkey stuffing is the best in the world are totally blown away when they taste this dressing - absolutely guaranteed. I haven't met a living being on the planet that can resist the "Amish Chestnut Dressing."

I would guess only the French can upstage this stuffing.

Richard C

Recipes | Interesting Facts | Trivia | Nutritional Facts

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Apple Strudel

apple strudel is
a traditional European specialty

1 cups sweet Monucca raisins
1 tablespoon rum or apple cider
4 medium apples
3 tablespoons lemon juice
2/3 cup sugar
1/2 cup grated hazelnuts or grated almonds
6 tbsp sour cream

pastry:
1 pound pkg frozen phyllo
(filo) dough
1/2 cup butter, melted
1/4 cup powdered sugar

Soak raisins in rum or cider 3 hours. peel and finely slice apples. Sprinkle with lemon juice.

Thaw filo dough. Preheat oven to 400 degress. Grease large baking sheet.

Combine soaked raisins, sugar, nuts, sour cream, and cinnamon. Add to apples, toss mixture.

Take one sheet filo dough - keeping others sheets covered with damp cloth. Place filo sheet on damp towel. Brush with melted butter, place another filo sheet on top, again brush next sheet with butter. Top with third filo sheet.

Beginning one inch from edges, spread 1/3rd of the filling in a strip along one long edge of the dough. Using towel to to help lift and roll, roll up filo dough and filling jelly-roll style. Pinch edges to seal.

Place roll seam side down on greased baking sheet. Repeat with rtemaining filo dough sheets and mixture.

Makes 3 rolls. Brush tops with butter. Bake 40 minutes until golden brown. Cool on a rack. Serve cold. Dust with powdered sugar, cut into slices.

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The Nut Factory started in 1952 as a roaster of peanuts. We are located in Spokane, Washington. Over the years The Nut Factory has grown into a large snack food manufacturer. We ship over 400 product every day to businesses everywhere throughout the United States.

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