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    Amish Chestnut Stuffing


    Source of Recipe


    Aunt Saunny

    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

    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.
 

 

 

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