1 pound Whole Chestnuts
1 cup finely chopped onion
3 cups finely chopped celery
¾ cup finely chopped parsley (optional)
1 package Mrs. Cubbison’s Seasoned Dressing
1 package Lipton’s Chicken Soup
Whole Chestnuts: Wash and dry and then using a sharp knife, split in “X” across pointed surface. Note: BE careful not to cut your fingers! A sharp serrated bread knife doesn’t “slide” off the chestnuts and may be a safer option than a straight blade. Place cut chestnuts on a cooking sheet and bake at 350 degrees for about 20 to 30 minutes or until shell starts to curl and inside is medium soft. Once cooked, let cool and then peel off outer shell. Dice into small pieces and set aside. Hint: These can be done the day before and then kept in a container for stuffing preparation later.
Vegetables: Sauté onion, celery and parsley in olive oil until soft, about 30 minutes.
Soup: Prepare one package of soup according to instructions.
Stuffing: In a large bowl, mix cooked vegetables and chestnuts. Add some of soup mixture and keep adding until mixture is moist but not wet. Place in glass dish and cover with foil. Bake at 350 degrees for about 30 to 40 minutes or until brown. To brown top, cook last 10 minutes with foil off.
David H. Rahm, M.D. is the founder and medical director of The Wellness Center, a medical clinic located in Long Beach, CA. Dr. Rahm is also president and medical director of VitaMedica. Dr. Rahm is one of a select group of conventional medical doctors who have education and expertise in functional medicine and nutritional science. Over the past 20 years, Dr. Rahm has published articles in the plastic surgery literature and educated physicians about the importance of good peri-operative nutrition.