Subj : St. Dunstan 01 (Bishop)
To   : All
From : Dave Drum
Date : Tue May 18 2021 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dunstan Chestnut Stuffing
 Categories: Breads, Herbs, Vegetables, Nuts, Dairy
      Yield: 11 Servings
 
    1/2 lb Butter
      8    Shallots; peeled, thin
           - sliced
      4 c  Torn white bread; no crusts
      4 c  Peeled roasted Dunstan
           - chestnuts *
      1 tb Fresh thyme or winter savory
           - leaves
    1/4 c  Heavy cream
           Salt & fresh ground pepper
 
  Set oven @ 350ºF/175ºC.
  
  Melt butter in a large heavy-bottomed skillet over
  medium heat. Add shallots and cook, stirring often,
  until soft, about 5 minutes. Add bread, stir until well
  combined with shallots, and continue to cook until bread
  is lightly browned.
  
  Remove skillet from heat, add chestnuts and thyme, and,
  using your fingers, break up about a quarter of the
  chestnuts. Drizzle in cream and stir until stuffing is
  just moist but not packed together. Generously season
  with salt and pepper.
  
  Spoon warm stuffing into turkey, truss, and bake. Or
  transfer stuffing to a medium buttered baking dish with
  a cover. Bake for about 30 minutes covered; then uncover
  and continue to bake until stuffing is hot and lightly
  golden on top, 15 minutes more. Garnish with a large
  sprig of fresh thyme or winter savory, if you like.
  
  * The highest blight resistance of any chestnut tree.
  Begins to bear in 3-5 years. Nuts average in size with
  20-35 nuts per pound. Mature trees produce from 50-100
  pounds per season. Will grow and produce in zones 5-9.
  
  Yield: Serves 10-12
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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