FDR Chestnut Stuffing - Recipes from the White House

43 to 48 ounces cooked, peeled chestnuts

Salt

2 Tablespoons bacon fat

¼ cup chopped onion

¼ cup chopped celery

12 Tablespoons unsalted butter

6 ounces stale bread (no crusts), cut or torn into 1” pieces (4 cups)

Grated zest and juice of 1 medium lemon

¼ cup chopped parsley

¼ teaspoon freshly grated nutmeg

Freshly ground black pepper

½ cup homemade or no-salt-added turkey or chicken broth

(more as needed)

Boil the chestnuts in salted water to cover until they are tender; about 10 minutes. Drain chestnuts in colander and transfer to a large mixing bowl. Use a fork to break them up into smaller chunks.

Melt the bacon fat in a large skillet over medium heat. When the fat is hot, add the onion and celery. Cook stirring occasionally until vegetables are tender; 6 to 7 minutes. Add vegetables to chestnuts.

Melt the butter in large skillet over medium-high heat. Cook until the butter begins to turn a light golden brown and becomes fragrant; watching carefully to make sure it does not burn. Add the bread and cook, stirring for several minutes or until the bread is evenly coated with butter. Add to the chestnut mixture, along with lemon zest and juice, parsley and nutmeg. Season with salt and pepper to taste and stir to combine well. If the stuffing seems dry or if you will not be cooking it in the turkey, stir in the chicken or turkey broth as needed.

Either stuff the turkey with the  dressing, or transfer it to a 9x13 inch casserole dish, cover with aluminum foil and bake at 350 degrees for 20 minutes or until heated through. For a crisp top, remove foil during the last 10 minutes of baking.

Adapted from the Pittsburgh Press; December 1933