Chestnut stuffing for poultry

Yield: 1 servings

Measure Ingredient
1 quart Chestnuts
¼ cup Shortening **
1 each Egg, well beaten
2 teaspoons Poultry seasoning
1 pint Bread crumbs
1 teaspoon Salt
¼ cup Celery, chopped

** 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.

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