Kook’s Korner: Chestnut Stuffing


1 pound chestnuts
1 large onion, chopped
2 stalks celery, sliced
1 tablespoon grapeseed oil
1 cup chicken stock
1/4 cup minced fresh parsley
1 tablespoon Tamari Sauce (healthy soy sauce replacement)
1/2 teaspoon dried sage
1/4 teaspoon black pepper
1/8 teaspoon celery seed
3 cups millet bread cubes
1 whole egg


Carve an “X” on the flat side of each chestnut with a sharp knife.  Place in a small saucepan with just enough water to cover the tops of the chestnuts.  Cover the pan and simmer for 20 minutes or until tender.  Drain and set aside until just cool enough to handle.  Peel while still warm.  Quarter and set and aside.

In a large frying pan, saute the onions and celery in the grapeseed oil until soft, about 7 minutes.

Add the stock, parsley,  Tamari sauce, sage, pepper and celery seed.  Simmer for 3 minutes.  Add the bread cubes, chestnuts and egg.  Mix well.

Coat a 1 1/2 quart casserole with olive oil spray.  Add the stuffing.  Cover and bake at 350 degrees Fahrenheit for about 40 minutes.  Remove cover and bake an additional 15 minutes to brown the top of the stuffing.

(The stuffing can also be put inside the cavity of the turkey while cooking.  The extra can be put in the casserole and baked as above).

Per Serving: 9g Fat, 9g Protein, 72g Carbohydrate, 11g Dietary Fiber

Source: The Health Living Cookbook


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