A wonderful symbiotic relationship occurs between this apple-and-chestnut stuffing and the turkey. Chestnuts are very rich, so this stuffing is meant to be served in small portions - just a spoonful will do. It does not lend itself to being cooked separately as a side dish, so save it for small turkeys under 12 pounds, roasting chickens or pork.
In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes.
Add the wine and cook until it evaporates. Stir in the roasted chestnuts, diced apples, and sage. Season with salt and pepper to taste. Use as a stuffing.
TO ROAST CHESTNUTS: Preheat the oven to 400 degrees. Using a small, sharp knife, cut a deep "X" in the flatter side of each chestnut. Place in a single layer on a baking dish and bake until the outer skin is split and crisp, about 30 minutes.
They never all seem to be done at the same time, so work with the ones that are ready and continue roasting the others. Place the roasted chestnuts in a kitchen towel to keep them warm. Using a small, sharp knife, peel off both the tough outer skin and thin inner skins. To loosen the peels on stubborn, hard-to-peel chestnuts, return to the oven for an additional 5 to 10 minutes, or microwave on High for 1 minute.
Vacuum-packed peeled chestnuts are available in 15-ounce jars at specialty food store. Each jar is equivalent to 1 pound of chestnuts, roasted and peeled. Canned chestnuts are also available, but the flavor of freshly roasted or vacuum-packed is superior.
Serving size = 1 cup
Recipe reprinted by permission of Broadway Books. All rights reserved.
