The Palestine Herald, Palestine, Texas

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December 21, 2012

COOKING WITH SIMON: Going nuts for chestnuts

(Continued)

PALESTINE — Mrs. Beeton’s Chestnut Stuffing

2 tablespoons butter

1 onion, chopped

2 sticks celery, chopped

2 sage leaves

1 pound of chestnuts, cooked and peeled

4 cups breadcrumbs

2 eggs

Salt and pepper to taste

Zest from half a lemon


Place butter in frying pan and melt. Add chopped celery and onions. Add sage leaves and season with salt and pepper.

Add chopped chestnuts and fry until tender. Remove from heat and add breadcrumbs. When cool add beaten eggs, salt, pepper and lemon zest. Gently stir until combined. Use inside turkey.

Note: If baking the stuffing separately add one to two cups broth to desired wetness and place in a baking dish. Bake at 375 for 30 to 45 minutes.

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Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

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