Chestnut Turkey Stuffing
By: Barnaby Dorfman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lbs. chestnuts
1 c. chicken broth
2 tbsp.s butter
1/4 teaspoon sugar
Salt and pepper
1 egg
1/2 Cup Bread crumbs

Preparation

1 Slit the chestnuts and bake or roast them for 20 minutes. Remove both skins and place them in a pan with the broth, using only just enough to cover them. Continue cooking the chestnuts until tender and almost dry, shaking to prevent burning. 2 Rub through a fine sieve, and add butter, salt, sugar and pepper. Add half a cupful of fresh bread crumbs and 1 beaten egg to bind the mixture.

About


The addition of the truffle or truffle oil is a fancy variation to dress up this sauce.