Fill your kitchen with the rich aroma of chestnuts roasting in the oven. Enjoy the tantalizing taste of this Thanksgiving stuffing even more when you pick the nuts yourself!
Preparation time: 25 minutes
Cooking time: 30 minutes
75 grams local butter
1 yellow onion, peeled and finely chopped (local option: Southlands Farms)
1 loaf of day-old white bread, crust removed and cut into chunky rustic pieces
400 grams of chestnuts, pick your own from a nearby park
Handful of dried cranberries (local option: Blue Heron Fruit Winery)
A big handful of chopped fresh flat leaf parsley
1 tbsp oil
Salt and freshly ground black pepper
Preheat oven to 215° C / 420° F.
Place chestnuts on a thick towel lying flat on a cutting board.
Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; otherwise, the chestnut could explode.
Place chestnuts with the cuts facing up onto a cookie sheet.
Bake for 20 to 30 minutes or until the shells are beginning to open.
Let rest for 10 minutes or until they are cool enough to handle. Peels nuts and roughly chopped.
Heat oil in a small pan and sweat the onion for 3-4 minutes, or until softened.
Remove onions and melt the butter in the same pan.
In a big bowl, combine the cooked onion, bread, chestnuts, dried cranberries and parsley.
Mix in melted butter. Season with salt and pepper.
Follow instructions for Roasted Turkey.