Side Dish
4 - 6 servings
5 minutes
25-30 minutes
Chef Tom Fraker
1/4 stick Unsalted Butter
1 Shallot, minced
1 stalk Celery, chopped
1 package Melissa’s Steamed Chestnuts or 13 ounces Roasted Chestnuts
½ cup Chicken Broth
5 slices Day Old Bread, cubed
2 tablespoons Fresh Sage, chopped
Preheat oven to 350º.
Sauté the shallots, celery and the chestnuts in the butter for 5 minutes.
Add the chicken broth, bread and sage. Mix well.
Place stuffing in a casserole dish and bake 15 to 20 minute.
