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Authentic Italian Chestnuts
Add a European feel to your Holiday parties this season. Serve up these Authentic Italian Chestnuts roasted or use our “Chestnut Bread Stuffing” recipe for your Holiday turkey.
3 lbs of Imported Italian Chestnuts
How to Roast:
With tip of knife cut a slit through shell across round side of nut. Arrange in a single layer in a shallow pan with slit-side facedown. Bake at 475°F for 20-25 minutes, turning once halfway through baking time- or until outer shell and inner membrane (brown skin) peel easily. While chestnuts are warm, peel off outer shell and inner membrane.
CHESTNUT BREAD STUFFING:
(Makes about 8 Cups or Enough to fill a 10 lb turkey)
3/4 to 1 Cup Chicken Broth
1/2 tsp. Poultry Seasoning
1 Cup Finely Chopped Celery
1/2 Cup Chopped Onion
1/2 Cup Butter or Margarine
1/2 tsp. Sage
1/8 tsp. Pepper
8 Cups Bread Cubes
4 Cups Roasted Chestnuts Coarsely Chopped (*See Roasting Instructions)
1/2 tsp. Thyme
1/2 tsp. Salt (to taste)
In a saucepan, cook celery and onion in butter till tender. Remove from heat and stir in chestnuts, all dry seasonings, salt and pepper.
Place the dry bread cubes in a large mixing bowl and add the onion mixture. Toss lightly with a fork and drizzle with enough broth to moisten.