Recipe - Ginger Chestnut Stuffing

1 cup Chicken stock
3 lg Eggs
3 cup Wholegrain bread; 1inch
cubes
1 One half cup Fresh chestnuts cooked
shelled, roughly chopped
(vacuumpacked shelled
chestnuts are an excellent
substitute)
3 tablespoon Fresh ginger; grated
One fourth cup Maple syrup
Salt and freshly ground
black pepper to taste
4 tablespoon Unsalted butter

Preheat the oven to 375 degrees. Mix the chicken stock and eggs together in
a bowl. Add the bread cubes and soak for a few moments, until the liquid is
absorbed. If using fresh chestnuts, make an incision with a sharp knife in
the skin. Place them in a pot of boiling water, to cover, 20 minutes.
Drain, rinse under cold water, and let them cool enough until you are able
to handle them. Peel the shell away and remove any of the papery
undercoating that may remain so that you are left only with a meaty
chestnut. These can be broken into pieces or chopped. Combine the
chestnuts, the soaked bread, add the fresh ginger and maple syrup, and
season with salt and pepper. Place the stuffing mixture into a 1 One half quart
baking casserole, and dot with butter. Bake 25 to 30 minutes. When the
Ginger Chestnut Stuffing is done, allow it to rest 15 to 20 minutes before
serving.

Notes: Recipe reprinted by Permission from 'The 21 Cookbook" Copyright c.
Michael Lomonaco 1995, published by Doubleday

Recipe by: SHOW #TGSP96

Posted to MCRecipe Digest V1 #921 by Sue suechef@sover.net on Nov 23,
1997