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Amish Chestnut Stuffing

Source of Recipe

Aunt Saunny


List of Ingredients

1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery



Recipe

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees. Shell, boil in water to cover for 20 minutes. Chop fine. Mix with the melted butter, bread, crumbs, salt, poultry seasoning, egg and celery. Toss well. Yields enough to stuff a 18 pound bird.


Shelling Chestnuts
Pan/Oven Method

Cut a one inch gash on flat side of nut and put in a skillet, allowing 1/2 teaspoon of butter to each cup of chestnuts. Shake over heat until butter is melted. Put in oven and let stand for 5 minutes. Remove from oven and with a small knife take off shells. By this method shelling and blanching are accomplished at the same time, as
the inside skins will adhere to the outer shells.