Teresa Pickens

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Wild Nut Stuffing

The pilgrims called this “pudding in the belly” and made a version that was more porridge-like than our traditional bread stuffing. This stuffing recipe features foods that the Wampanaug Indians would have gathered and eaten in the 1600s: walnuts, chestnuts, green peppers, and dried fruit. The result is a nutty, slightly sweet twist on the standard herb stuffing.

Ingredients

  • 1 1/2 lb sliced white bread or 18 cups of bread cubes
  • 5 tbsp butter
  • 2 cups onion, chopped
  • Scallions
  • 4 ribs celery, diced
  • 2 to 3 tbsp poultry seasoning
  • salt and pepper to taste
  • 1 6 ounce package craisins
  • 1 1/2 cups walnuts, chopped
  • 20 roasted chestnuts, chopped (optional)
  • 1 14.5 ounce can chicken stock, plus more for a moister stuffing

Instructions

  1. Spread out the slices of bread or bread cubes on baking sheets and dry in a 300 degree oven for about 15 minutes
  2. Melt the butter in a large stock pot
  3. Add the chopped onions and cook over medium heat for a few minutes
  4. Add the scallions and celery and cook for 5 minutes or until the vegetables are soft
  5. Mix in the seasoning, walnuts, craisins, and chestnuts until evenly distributed
  6. Add the chicken stock and heat until almost boiling
  7. Turn off the burner
  8. Finally add the cubed slices of dried white bread and stir all at once, into the stock pot
  9. Spoon the stuffing into a container and refrigerate until ready to use
  10. Heat in a 325 degree oven for about 45 minutes or while cooking the turkey
Tip: To roast chestnuts, slice an X on each one and set in a 350 degree oven until they crack. Let cool, then peel and chop them

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