To prepare the chestnuts, start by scoring an X on them with a sharp knife, place them on a baking sheet with 1/2 cup of water, and bake at 250 degrees Celsius for 10 minutes.
Once you have done this, it will be easy to peel them while they are still warm and have them ready for your filling.
In a baking dish, arrange the bread and bake for 15 minutes or until slightly toasted.
In a large pot over medium heat, cook the onion, celery, and spices with the butter. Cook until the onion and celery are well cooked, then add the chestnuts and cook for 2 more minutes.
Add the bread and season with salt and pepper, and your filling is ready to stuff your turkey.
This filling can be made up to 2 days before you cook your turkey.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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