I found a recipe for Victorian stuffing in my Rodale Basic Natural Foods Cookbook, which I received as a wedding present 18 years ago. I was looking for a recipe that was slightly different than the usual stuffing, and this was lovely. I did make a few modifications, though. I still love it–the chestnuts and mushrooms add a lot to the texture, and the nuts are GREAT. And by the way, I can’t say enough good things about the Rodale book–I’ve worn it out over the years, and some of my family’s favorite recipes come from it.
Victorian Turkey Stuffing
- 1 jar of shelled chestnuts, chopped (I found them at Trader Joe’s)
- 1 large loaf of crusty French or sourdough bread
- 1 c. chopped fresh parsley, preferably the Italian variety, with large leaves
- 2 tsp. ground sage
- 1 tsp. black or white pepper
- 3/4 c. butter
- 1 1/2 c. chopped celery, including the leafy tops
- 1 large onion, finely diced
- 1/2 c. chicken stock (or more if needed or desired)
- 2 c. mixed nuts, coarsely chopped
Preheat oven to 400ºF.
Combine bread, parsley, sage, and pepper in a large bowl.
In a large skillet, melt butter. Sautée celery, mushrooms, and onions for several minutes until tender. Add to bread mixture and toss to mix. Gradually add stock to moisten, tossing as you go. You may need to add more stock, depending on what type of bread you use. Toss in chestnuts and mixed nuts and mixed.
Put into a large lightly greased casserole, and bake for 20-30 minutes.