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Chestnut and Raisin Stuffing


Prepare with your choice of 3 products, fresh, frozen peeled or slices.
  • 1 pound frozen CGI chestnuts (thawed) or fresh or 6-8 oz rehydrated CGI chestnut "Slices"
  • 4 cups fresh bread crumbs
  • 2 Tablespoons golden raisins or more
  • 2 garlic cloves, crushed
  • 4 celery stalks, finely chopped
  • 3 Tablespoons chopped fresh parsley
  • Grated zest of lemon
  • A little grated fresh ginger root
  • 6 Tablespoons sherry
  • 1/2 - 1 cup reserved liquid (or other stock), to moisten
  • Salt and black pepper
Thaw frozen CGI chestnuts in refrigerator overnight, or score and boil fresh for 8-10 minutes (removing shell and pellicle), or use desired amount of rehydrated "Slices" (see instructions on bag). Reserve cooking liquid.

If using thawed frozen chestnuts, just cover chestnuts in water and cook for 8-10 minutes, drain, and reserve the cooking liquid.

Coarsely chop prepared chestnuts. Add the reserved liquid. Pour mixture over other combined ingredients in large bowl.

Pack stuffing loosely in the neck and body cavity of the bird.

Alternately, preheat an oven to 325 degrees ûF and bake the stuffing in a greased, covered casserole dish for 30 minutes.

Makes 5 Cups (enough to stuff a 10–12 pound bird)
Preparation time: 10–15 minutes, plus preparing the chestnuts


Cooking time: 10 minutes if using as a stuffing in a bird or 30 minutes if baked separately.
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