Use as a savory stuffing for poultry, or serve as a side dish with fresh vegetables.
1-1/2 pounds chestnuts
1 cup (2 sticks) butter
1 tablespoon chopped fresh oregano or marjoram leaves
1-1/2 cups diced celery
1 cup chopped onions
1/2 teaspoon pepper
2 teaspoons salt
1 tablespoon chopped fresh thyme leaves
8 cups fresh bread crumbs, unseasoned
With the tip of a sharp knife, mark an “X” in the flat side of each chestnut. Place chestnuts into a 3-quart saucepan and cover them with water. Heat to boiling and cook 1 minute. Remove from heat, and, with a slotted spoon, remove chestnuts from pan. Remove shells and skins, then chop nuts coarsely. Set aside.
In a 6-quart Dutch oven or heavy pot with a tight-fitting lid, melt butter over medium heat and add the remaining ingredients except bread crumbs. Cook about 10 minutes, or until the vegetables are tender. Stir in chestnuts and bread crumbs.