Modern Chestnut Stuffing

Ingredients

• 1.5 pounds Fresh Chestnuts (About 3 cups once shelled)
• 0.5 cup Unsalted Butter (1 stick)
• 1 teaspoon Salt
• 0.125 teaspoon Black Pepper (⅛ teaspoon)
• 0.25 cup Heavy Cream
• 1 cup Cracker Crumbs (Saltines or Ritz crackers work well)

Instructions

1. 1Preheat oven to 350°F (175°C). Using a sharp knife, score an 'X' on the flat side of each chestnut. This prevents them from exploding during roasting.
2. 2Place the scored chestnuts on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the skins begin to peel back from the 'X'.
3. 3Remove the chestnuts from the oven and let them cool slightly. While still warm, peel off the outer shell and the thin inner skin. This can be a bit tedious, but it's important to remove all the skin.
4. 4Place the peeled chestnuts in a saucepan and cover with salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chestnuts are soft enough to mash.
5. 5Drain the chestnuts and mash them using a potato ricer or a fork. You should have about 3 cups of mashed chestnuts.
6. 6In a large bowl, combine the mashed chestnuts, half of the butter (4 tablespoons), salt, pepper, and cream. Mix well.
7. 7Melt the remaining butter (4 tablespoons) in a small saucepan. Add the cracker crumbs and stir to coat evenly.
8. 8Add the buttered cracker crumbs to the chestnut mixture and stir until well combined.
9. 9For a warmer stuffing, transfer the mixture to a buttered baking dish and bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until heated through. Alternatively, serve immediately.