Recipes

Adapted from AllRecipes.com

2 c. Crispens’ Farms chestnuts, shelled and chopped*

1 1/2 c. butter

1 medium onion, diced

1 tsp. salt

1/2 tsp. pepper

2 tsp. poultry seasoning

2 1-pound loaves of day-old bread, cubed

3 eggs

1/4 c. milk

Preheat oven to 350 degrees. Melt the butter in a saucepan over medium heat. Add the chestnuts, onion, and seasonings. Cook and stir until the onions are tender, about 5 minutes. Transfer to a medium-sized baking dish and stir in the bread. In a small bowl, beat together the eggs and milk, then drizzle over the stuffing. Bake for 30-45 minutes, or until the surface is browned and crisp.

*To prepare chestnuts, Bobi Jean Crispens, of Crispens’ Farms & Greenhouses in Millersville, advises soaking them in water for 30-60 minutes before laying them flat-side down and slicing an “X” into the shell. Bake at 350 degrees until the shells pop. “As soon as you can handle them, get the shells and the inner-shell paper off of them, or else they will be very hard to peel if they get cool,” says Crispens, who has fond childhood memories of eating roasted chestnuts just out of the oven.

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