Advertisement

Chestnut Stuffing

Fall 2002

Your rating: None Average: 3.8 (19 votes)

Peeling fresh chestnuts may be a bit tedious, but the result is worth the effort. Chestnut meat adds incredible texture and richness (without much fat) to a holiday stuffing. And, after all, it is a once-a-year ritual. But if you lack the patience, jarred vacuum-packed chestnuts are a convenient alternative.


Chestnut Stuffing

1 Review for Chestnut Stuffing

11/15/2012
Anonymous

Cranberries, sausage, mushrooms and sage in chestnut dressing? Oh, good heavens! You have GOT to be kidding.

Comments (1)

No comments

Anonymous wrote 47 weeks 5 days ago

Don't knock it if you haven't

Don't knock it if you haven't tried it. I've made it for about 8 years now and it's always a hit at Thanksgiving!

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner