From Paulette Vickery's Recipe Collection

Cornbread, Apple, And Chestnut Stuffing

breads, vegetables

3/4 lb chestnuts
2 tablespoon butter
3 each granny smith apples, diced
1 each onion, minced
1 each celery stalk, chopped
7 cup soft cornbread crumbs
1 1/2 each sticks butter
1 1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400 degrees. Using tip of knife, slash an X in each chestnut. Place chestnuts, cut side up, in 13-9 inch metal baking pan. Roast 20 minutes, or until tender. To test, insert fork through cut in shell. Cool chestnuts until easy to handle. Remove chestnuts from shell and chop chestnut meat. (You should have about 1 cup chopped chestnut meat). In 8 quart dutch oven, over medium heat, melt 2 tables butter. Add apples which have been peeled and diced, onion, and celery. Cook until onion and celery are tender, stirring occationally, about 5 minutes. Stir in chestnuts, cornbread crumbs, (can use 2 11 1/2 ounce packages from frozen corn muffins thawed), 1 1/2 sticks butter, salt, and pepper. Mix thoroughly. Place stuffing in lightly greased flat baking dish. Bake at 350, 30 minutes.

Yield: 12 servings




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