Chestnut and Rosemary Stuffing

Chestnut and Rosemary Stuffing

I urge you to buy fresh chestnuts. Not the pre-peeled kind. Those things are an abomination and no good will come of consuming them. Be wary when selecting your chestnuts from the store - some may look pristine but have mould on the inside. You may like to employ what I call the 'squeeze test'. Apply gentle pressure to your chestnut. If it feels soft, it's probably mouldy inside.

16 chestnuts (or 1.5 cup's worth once peeled)
1/2 small, white onion, finely chopped
3 tbsps coconut oil
1 tbsp fresh rosemary leaves
1/2 tsp sage

Carefully score an 'x' in the chestnuts. Bake them at 400 for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs.

Melt the coconut oil in a saucepan. Add the onion and saute for a few minutes.

Stir the ground chestnuts into the oil and onion and add the sage and rosemary.

Stir until it comes together as a ball then shove the ball inside the cavity of your bird or bake separately in an oven-proof dish at 375 for 15 minutes.

Adapted from: Things My Belly Likes []
recipe picture
Things My Belly Likes