1. If using fresh chestnuts,make a small incision across the top of each chestnut. Place chestnuts in a saucepan, cover with water and simmer over medium heat until they can be easily pierced with a knife, 45-55 minutes. Removing a few chestnuts at a time from the hot water, remove the shells and skins and discard. Cut chestnuts into 1/2" pieces and place in a large bowl. 2. Preheat oven to 400 degrees. 3. In a large frying pan over medium heat, fry diced bacon until crisp. Remove bacon from pan and drain on paper towels. Melt 1/2 cup butter into bacon drippings. Add onions and celery and cook uncovered, stirring occasionally, until soft, about 12 minutes. Toss cooked onions, celery, and drippings with reserved chestnuts in bowl. Add thyme, sage, and cooked bacon and toss to combine. 4. Add cubed bread to bowl and toss to combine. Add chicken broth, 1/2 cup at a time and stir until dressing is fluffy, moist,and holds together lightly. Season with salt and pepper to taste. Spoon into a buttered casserole dish. And dot top of dressing with butter. 5. Bake for 35-45 minutes or until dressing is hot throughout and top is browned. ---------------------------------------------------------------------------
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