Nutritional Wisdom with Carly Pollack

Chestnut and Rosemary Stuffing

Things My Belly Likes
Chestnut and Rosemary Stuffing Chestnut Rosemary Stuffing

16 chestnuts
1/2 small onion, chopped
3 tbsp ghee
1 tbsp rosemary
1/2 tsp sage

Carefully score an ‘x’ in the chestnuts. Bake them at 400 degrees for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs. Melt the ghee in a saucepan. Add the onion and saute for a few minutes. Stir the ground chestnuts into the ghee and onion and add the sage and rosemary. Stir until it comes together as a ball then shove the ball inside the cavity of your bird or bake separately in an oven-proof dish at 375 degrees for 15 minutes.

2-3 Servings

Recipe Credit