Chestnut Dressing **** 12/96

Categories:
misc.

1 lb chestnuts; fresh, unpeeled
1 lb firm white bread (8-10 cups)
1 tablespoon olive oil
2 onions; chopped
2 celery stalks; chopped
3 garlic cloves; minced
1 teaspoon thyme
1 salt and pepper to taste
1/2 cup taylor dry sherry
1/4 cup parsley
1/2 cup raisins or currants
2/3 cup chicken broth or more

Trim bread crusts and cut bread into 1/2" cubes. Using a sharp knife, score a cross on the flat side of each chestnut. Dip chestnuts, four or five at a time into a pan of boiling water. Cook for a minute or two and remove with a slotted spoon. Peel away the shells and inner brown skins. If chestnuts are hard to peel, return them to the boiling water for a little bit. Cut the peeled chestnuts into quarters. Set aside. Preheat oven to 325. Spread bread cubes on a baking pan. Bake for 20 to 30 minutes, stirring once, until crisp and golden. Transfer to a large bowl. Spray Pam on a 2 quart baking dish. Heat the oil in a skillet over medium low heat. Add onions, celery, and garlic. Cook until tender. Add thyme and season with salt and pepper. Cook, stirring for about another 3 minutes. Add wine and cook for another few minutes. Transfer to the bowl with the bread cubes. Add the reserved chestnuts. Mix and season with salt and pepper if needed. Add parsley and raisins and toss to combine. Add just enough broth to moisten the dressing without making it soggy. You could use melted butter for this is you wish. Transfer the dressing to the baking dish and cover. Bake 45 minutes and remove the cover if you want the top to be crispy; then bake for another 15 minutes.

Yield: 8 servings