This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. 

Chestnut Dressing

1 cup chestnuts, roasted and peeled
2 tablespoons butter
3 cups chopped yellow onion
2 cups chopped celery
1 tablespoon minced garlic
½ pound breakfast sausage
1½ cups chopped apple
1 cup hazelnuts or walnuts, toasted
6-8 cups toasted cornbread cubes
2 tablespoons dry sage
2 teaspoons fresh thyme
1 teaspoon white pepper
½-1 pint raw oysters, drained
1–1½ cups Madeira wine
1 quart chicken or vegetable stock
kosher salt to taste

Heat oven to 400°.

To roast chestnuts, cut an X on the flat side of the chestnut. Place on a cookie sheet, and roast in the oven for 25-35 minutes, or until knife-tender. Reduce oven temp to 350°. Once the chestnuts have cooled, peel off the skin, and chop.

In a large skillet, melt butter over medium heat. When it starts to foam, add the onion, celery and garlic. Sauté about 4-5 minutes until the onions are soft. Using a slotted spoon, remove the vegetables to a large bowl.

Add the sausage to the same pan, and sauté 6-7 minutes. Add the apple, and continue to sauté another 3-4 minutes, or until sausage is cooked. Reserving any liquid in the pan, add the sausage and apples to the bowl of vegetables.

Once all ingredients have cooled, mix in the chestnuts, hazelnuts or walnuts, cornbread, sage, thyme, pepper and oysters. Toss to mix well, and transfer to a casserole dish.

Drizzle the Madeira, stock and pan drippings over the mixture, and toss again. Taste for seasoning. It should be moist but not clumpy. Cover the casserole dish with foil, and bake for about 45 minutes.