Chestnut and Watercress Stuffing

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Chestnuts are a traditional stuffing ingredient and can usually be found fresh in November.

Martha Stewart Living, November 1999

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Yield:
Makes 6 cups
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Ingredients

Directions

  • Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.

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  • Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.

  • Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, Cognac, and watercress.

Cook's Notes

To peel a fresh chestnut, score the flat side with an "X." Simmer the chestnuts in water, or roast at 350 degrees, until shells begin to curl. Using a paring knife, remove shells and skins while chestnuts are hot.

Cook's Notes

If baking outside the turkey, heat the oven to 400 degrees. Add 1/3 cup chicken stock, and place in a 9-by-13-inch buttered baking pan. Bake until it's crusty and golden on top, about 30 minutes.

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Reviews (1)

Martha Stewart Member
12/18/2007
I left out the cream, cognac, and watercress. Used bread croutons in a pkg. Added sauteed onions and the chicken gizzards. Cooked inside the bird. yummy. Think I'll add mandrin oranges next time.
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