WellesleyWeston Magazine

WINTER 2016-2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/745407

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repertoire and get with some key tips on cooking methods, garnishing, and serving. Then sit back and watch the raves roll in. Chestnut Stuffing Donna Fessler, who hosts both Thanksgiving and Christmas in her Wellesley dining room, laughs as she concedes that some family mem- bers "wouldn't even know how to open presents" if they thought her traditional chestnut stuffing weren't part of the day's festivities. A full- time real estate broker for Berkshire Hathaway HomeServices Town and Country Real Estate, she's also an avid cook—so much so that in her spare time she teaches private cooking classes to fellow Wellesley residents. "I started doing it as volunteer work to benefit various organizations," she recalls, "and it evolved through word of mouth and grew into bigger and more frequent classes." food & wine "part of the day's festivities" CHESTNUT STUFFING 1½ loaves white stuffing bread, crusts removed and sliced into smallish cubes 1 to 2 tsp. salt 1 to 2 tsp. pepper 2 Tbsp. thyme, oregano, or other seasonings 2 cups Vidalia onion, diced ½ lb. butter 1½ lbs. country pork sausage ½ lb. deli ham, diced 1 cup celery, minced ½ cup flat-leaf parsley, minced 3 eggs ½ cup light cream 1½ lbs. chestnuts, braised and drained—whole or just broken, not mashed or diced. (Donna insists on good French chestnuts from a label such as Brunet.) n Set oven to broil. n In a large bowl, mix the salt, pepper, thyme, oregano, and any other seasonings, and toss with toasted bread cubes. n Spread out onto a baking pan in one layer and toast 2 to 3 minutes, until just very lightly browned. n In a stovetop pan, sauté onion and butter together on low for about 10 minutes, until onions are translucent. n Add sausage and simmer until browned. n Add the ham, celery, and parsley. Simmer, stirring occasionally, for one more minute and remove from heat. n In a large mixing bowl, add sausage mixture to toasted bread cubes. n In a separate bowl, lightly beat eggs, and mix in the light cream. n Add the egg/cream mixture to the sausage/bread in the larger bowl, and carefully fold in the chestnuts. n Transfer the mixture to a 9"x11" Pyrex baking dish and refrigerate at least two hours. n Remove from the refrigerator and let come to room temperature. n Preheat oven to 365 degrees. Bake the stuffing, covered with foil, until cooked through for about 40 minutes. Remove foil and bake for another few minutes, until just browned on top. Serves 12-15 180 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 6 / 2 0 1 7 M E D I A B A K E R Y "I've been making it for more than 25 years now, and it's beyond easy to do." – D o n n a F e s s l e r

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