Quote Originally Posted by carlotta View Post
do you just use chopped roasted chestnuts + usual stuffing ingredients? I'm intrigued
I boil them and chop them, and then yeah, whatever other ingredients you'd use with a cornbread stuffing - onions, celery, sage, other veggies, sausage if you use that. Chestnuts are a hassle, but SO delicious they're worth it for a holiday. Last year I pressure cooked them for the first time and that made it WAY easier than boiling them without pressure. You don't have to score them or anything, just put them whole in water in the cooker and cook under high pressure for 12 minutes with quick release, or 8 with natural pressure release. They peel amazingly easily.

Chestnuts just came in season locally. You're making me hungry.