Chestnut Stuffing For Poultry

Recipe Ingredients

1		Chestnuts
1/4 cup	49g / 1.7oz	Shortening **
1		Egg - well beaten
2 teaspoons	10ml	Poultry seasoning
1		Bread crumbs
1 teaspoon	5ml	Salt
1/4 cup	27g / 1oz	Celery - chopped

Recipe Instructions

Source:
** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well. Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936.

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.