After looking at various chestnut stuffing recipes, it’s pretty much just “make stuffing”.
I covered the chestnuts in cold water, brought to a boil, and cooked for 25 minutes.
Peeling a bowl of chestnuts is super tedious.
Ended up with about 3/4 of a cup of chestnut pieces. Added some old dry bread, thyme, paprika, black pepper, and salt. Minced a cup or two of raw kale. Minced a 1/2 cup of apricots. Added half a cup of white wine.
Still to come, mixed in a cup of sautéed onions.
Added some of the turkey broth, an egg beaten in 1/2 cup milk, some grated Parmesan, and chopped up the gizzard, kidney, and liver from the stock.
Put it in the oven on 350F.