Clyne’s Roasted Chestnut Stuffing

• 1 pound chestnut crumble
• 3 tablespoons butter
• 1 onion, diced
• 3/4 cup milk
• 3 sprigs fresh sage
• 1 bay leaf
• 1/2 teaspoon thyme
• 1/2 cup bread crumbs
• salt and pepper to taste

Roast chestnuts for hour, crumble and set aside. Sauté onion in 3 tablespoons of butter until soft. Add milk and herbs, simmer for 2 minutes Combine bread crumbs and chestnuts in bowl. Pour milk mixture over chestnuts. Season with salt and pepper. Bake stuffing in oven at 350 degrees F for about 40 minutes. Serves 6.

Note: To roast chestnuts you must pierce the shell, this will allow hot air to escape during cooking. Cut a slash into the shell, do not pierce the meat, the larger the slash the easier they are to peel.

When nuts are roasted the skin should start to curl away from, the flesh. Splash chestnuts with water and roast chestnuts about 20 minutes at 400 degrees.