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Ginger Chestnut Stuffing

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  • 1 c Chicken stock
  • 3 lg Eggs
  • 3 c Whole-grain bread; 1-inch cubes
  • 1 1/2 c Fresh chestnuts cooked shelled, roughly chopped (vacuum-packed shelled chestnuts are an excellent substitute)
  • 3 tb Fresh ginger; grated
  • 1/4 c Maple syrup
  • Salt and freshly ground black pepper to taste
  • 4 tb Unsalted butter


Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in a bowl. Add the bread cubes and soak for a few moments, until the liquid is absorbed. If using fresh chestnuts, make an incision with a sharp knife in the skin. Place them in a pot of boiling water, to cover, 20 minutes. Drain, rinse under cold water, and let them cool enough until you are able to handle them. Peel the shell away and remove any of the papery undercoating that may remain so that you are left only with a meaty chestnut. These can be broken into pieces or chopped. Combine the chestnuts, the soaked bread, add the fresh ginger and maple syrup, and season with salt and pepper. Place the stuffing mixture into a 1 1/2 -quart baking casserole, and dot with butter. Bake 25 to 30 minutes. When the Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before serving.
Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c. Michael Lomonaco 1995, published by Doubleday
Recipe by: SHOW #TGSP96
Posted to MC-Recipe Digest V1 #921 by Sue <> on Nov 23, 1997