Chestnut Stuffing For Poultry

  • 1 quart chestnuts
  • 1 pint bread crumbs
  • 1/4 cup shortening **
  • 1 tsp salt
  • 1 egg, well beaten
  • 1/4 cup celery, chopped
  • 2 tsp poultry seasoning image placeholder

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.

Submitted by: Recipe Group Member