Wild Nut Stuffing

Method

1. Spread out the sliced of bread or bread cubes, on baking sheets and dry in a 300 degree oven for about 15 minutes. Meanwhile, melt the butter in a large stock pot.
2. Add the chopped onions and cook over medium heat for a few minutes; add the scallions and celery and cook for 5 minutes or until the vegetables are soft. Mix in the seasoning, walnuts, Craisins, and chestnuts until evenly distributed. Then add the chicken stock and heat until almost boiling. Turn off the burner. Finally, add the cubed slices of dried white bread and stir, all at once, into the stock pot. Spoon the stuffing into a container and refrigerate until ready to use. Heat in a 325°F oven for about 45 minutes or while cooking the turkey.
3. Tip: To roast chestnuts, slice an X on each one and set in a 350°F oven until they crack. Let cool, then peel and chop them.
4. The pilgrims called this "pudding in the bell/' 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 1600's: walnuts, chestnuts, green peppers, and dried fruit. The result is a nutty, slightly sweet twist on the standard herb stuffing.