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CHESTNUT STUFFING




Source of Recipe


Unknown


List of Ingredients




2 cups whole chestnuts
1½ cups butter
1 onion, chopped
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons poultry seasoning
2 (about 1 lb each) loaves day-old bread, cubed
3 eggs
¼ cup milk


Recipe



With a sharp knife, cut slits in the surface of the chestnuts. Place chestnuts in a medium saucepan, cover with cold water, and bring to a boil over high heat. Then cover saucepan, reduce heat to medium, and simmer 25 minutes, or until chestnuts are tender when pierced with a knife. Drain the pan and let the chestnuts cool until you can handle them. Carefully peel the chesnuts using a very sharp knife and chop coarsely.

Preheat oven to 350° F. In a medium saucepan over medium heat, melt butter. Stir in chestnuts, onion, salt, pepper, and poultry seasoning, and cook until onions are tender, about 3 minutes. Transfer to a medium baking dish, and mix with the cubed bread.

In a small bowl, beat together eggs and milk, and drizzle over the cubed bread mixture. Toss with your hands gently to coat everything well.

Use this mixture to stuff into a seasoned turkey. Roast the direction according to roasting tables. If stuffing is left over, place it in a greased casserole and bake at 350° F for 30 to 45 minutes, until top is crisp and lightly browned. (Or all of the stuffing may be cooked outside of the bird, which is recommended for health reasons.) Serves 16