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Chestnut Stuffing

Source of Recipe

Meta Given's Modern Encyclopedia of Cooking, 1953


List of Ingredients

1 cup shelled chestnuts, chopped
10 slices stale white bread
3 teaspoons butter
1/2 cup chopped onion
1 cup diced celery
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 tablespoon black pepper
3/4 cup chicken broth


Recipe

Prepare nuts: make a slit on each side of the nut with a sharp-pointed paring knife and boil gently 20 minutes. Strip off shell and thin brown skin. Dip nut in cold water to remove shell and skin more easily. Pull bread apart into bite-size pieces, dropping into a 3 qt. bowl. Saute onion and celery until transparent. Sift salt, pepper and seasoning over crumbs, toss to mix. Add broth, toss, then add vegetables and chestnuts, mix lightly again. Stuff lightly into turkey. Sufficient for 4 lb chicken; double ingredients for 12 lb turkey.