Sherried Chestnut Stuffing

1. 1

   If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes.

2. 2

   Cool, peel off shells and skin and dice coarsely.

3. 3

   Drain and dice canned chestnuts, if used.

4. 4

   Cook rice in water according to package directions, using seasonings from package and adding sherry and 1 tablespoon butter.

5. 5

   Meanwhile, melt remaining 3 tablespoons butter in skillet.

6. 6

   Add onion, celery and parsley and cook until onion is tender but not browned.

7. 7

   Combine rice with vegetables and chestnuts.

8. 8

   Makes enough for 10-pound turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.