There’s a special little songbird that migrates to my particular Caribbean island for the winter.
It flys down from Michigan, like a tiny feathered tourist, and makes its home in deep, isolated thickets. The local ornithologists get very excited every year when it turns up.
I know exactly how they feel because a much anticipation migration took place in my supermarket this week.
Chestnuts! The chestnuts are here!
I did a little happy dance (not unlike my I-need-to-pee dance) right there in the fruit & veg section when I saw ‘em….and proceeded to shove as many handfuls into my cart as possible.
So brace yourselves – many, many chestnut recipes are coming.
Chestnut & Sage Stuffing (serves 2)
- 8 chestnuts
- 1 heaped tbsp roughly chopped fresh sage leaves (or about 6 leaves)
- 1/4 cup butter
- 1/4 cup chopped pecans
- 1/2 tsp dried thyme
- 1 clove garlic, minced
- 1/2 small white onion, very finely chopped
- Score the chestnuts with an ‘X’ in the hard shell. Roast at 400 for 25 minutes then remove from oven and let cool. Once cool, peel and roughly chop.
- Put the chestnuts in a blender along with the pecans and thyme, and grind until crumbly. Set aside.
- Melt the butter in a small saucepan and add the garlic and onion. Cook over a low heat until the onion colours. Add the sage, stir and let cook for a few more minutes. Remove from the heat.
- Stir in the nut/chestnut mix, season well and mix until everything clumps together. Transfer to an oven-safe bowl and bake at 400 for 10 minutes.
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This post was also shared at Party Wave Wednesday