Chestnut & Rosemary Stuffing
Carefully score an ‘x’ in the chestnuts. Bake them at 400 for 25 minutes. Remove and let cool. Once cool, peel the chestnuts then grind them until they are the consistency of breadcrumbs.
Melt the butter in a saucepan. Add the onion and saute for a few minutes.
Stir the ground chestnuts into the butter and onion and add the sage and rosemary.
Stir until it comes together as a ball then shove the ball inside the cavity of your bird or bake separately in an oven-proof dish at 375 for 15 minutes.