Roasted Chestnuts & Prince Edward Island Oyster Stuffing

I nicknamed this the Howard Wasdin Thanksgiving stuffing, because he was born a preemie, and carried home by his impoverished mother in a shoebox. Despite being raised in rural poverty, and abused repeatedly, he became a U.S. Navy Seal. He was also severely wounded in combat, and is now a published, inspirational author.

http://www.howardwasdin.com/

I hope we can raise enough charitable donations as we gather for the poor, so their babies don't have to be carried home in a shoebox, and then sacrifice so greatly for their nation. If you read Howard Wasdin's autobiography, you'll realize how precious and important each and every preemie, impoverished, rural baby can be to our great nation. That's why we need to get all the poor their badly-needed prenatal vitamins, healthcare, SIDS-prevention crib wedges, JPMA-certified cribs, crib mattresses and help meet all of their the babies' nutritional needs.

Roasted Chestnuts & Prince Edward Island Oyster Stuffing Recipe:

Ingredients:

24 cups of chopped, organic, chestnut flour-based, Italian/French bread, turned into croutons with rice bran oil butter substitute, freshly-minced garlic & fresh sage leaves (Get it freshly baked, then chop it into 1/2-inch cubes, before baking it into croutons)

4 cups of freshly-roasted, organic chestnuts, shelled, chopped coarsely in a food processor

4 fresh, organic leeks, large, remove bottom 3 inches and separate all leaves. Then, scrub in a large bowl of cold water to remove all the dirt from each leek leaf. Rinse in a colander/strainer with cold water. Next, line up the leek leaves, to chop them into 1/4-inch pieces.

7 cups of fresh, cleaned, Prince Edward Island oysters (They should be bought still living, kept on ice during transport, the smallest-sized, shells freshly-removed, so that you can inspect each single one for freshness. One bad one out of the whole batch can sicken a lot of people.)

7 cups of mushrooms (for texture, an assortment of):

Porcini

Cremini

Oyster

Chanterelles

For dried mushrooms, soak them in freshly boiled water for 20 minutes. Clean the fresh mushrooms with water, trim off all stem ends at least 1/4-inch. Discard those parts. Then, chop the mushrooms into 1/4-inch pieces.

7 cups of fresh, organic celery, washed, then chopped into 1/4-inch pieces for texture

2 large, organic Maui or Vidalia sweet onions, outer three layers peeled, both ends trimmed, then diced into 1/4-inch pieces

12 liters of fat-free, organic, reduced-sodium chicken broth

2 cups of organic, unsalted, walnut oil

***If using butter, never leave any butter or butter-containing ingredients, foods outside of fridge/freezer, even if pasteurized, or cooked well, because it'll spoil and sicken everyone. All foods should be kept in clear, plastic, airtight, watertight containers, labeled with the contents and dated. Never soften butter on the stove or countertop, at room temp. Use a microwave or stovetop sauce pan to melt or warm it faster.

1/3 cup of organic black pepper, coarsely- ground

1/3 cup of fresh, organic, sage leaves, stems removed, washed, coarsely-ground

1/3 cup of organic garlic powder, unsalted

4 cups of fresh, organic, lemon thyme, bottom stems removed, washed, finely-minced

Directions:

Mix and combine all ingredients into large, deep-dish lasagna pans, glass bakeware. Whisk all seasonings into the chicken broth first. Bake at center rack, preheated to 350°F until stuffing is golden brown in color at top, approximately 35 to 45 minutes.

Serve this stuffing with a fresh, heritage, organic turkey, brined for at least three days in the fridge and then baked in a turkey oven bag.