Wild Nut Stuffing
1 1/2 lbs. sliced white bread (or 18 cups bread cubes)
5 tbsp. butter
2 cups onions, chopped scallions
4 celery ribs, diced
2 to 3 tbsp. poultry seasoning
Salt and pepper to taste
1 1/2 cups walnuts, chopped
1 6-oz. pkg. dried cranberries
20 roasted chestnuts, chopped (optional)
1 14.5-oz. can chicken stock (use more for a moister stuffing)
Spread out the slices of bread (or bread cubes) on baking sheets and dry in a
300-degree oven for about 15 minutes.
Melt the butter in a large stockpot. Add the chopped onions and cook over medium
heat for a few minutes; add the scallions and celery and cook for 5 minutes, or
until all the vegetables are soft.
Mix in the seasonings, walnuts, dried cranberries and chestnuts until evenly
distributed. Then add the chicken stock and heat until almost boiling. Turn off
Finally, cube the slices of dried white bread and stir, all at once, into the
stockpot. Spoon the stuffing into a container and refrigerate until ready to
use. Heat in a 325-degree oven for about 45 minutes. Serves 10 to 12.
Tip: To roast chestnuts, slice an "X" on each one and set in a 350-degree oven
until they crack. Let cool, then peel and chop them