Chestnut stuffing for poultry2
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 qt Chestnuts
1/4 c Shortening **
1 Egg, well beaten
2 ts Poultry seasoning
1 pt Bread crumbs
1 ts Salt
1/4 c 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. Source: Pennsylvania Dutch Cook Book
~ Fine Old Recipes, Culinary Arts Press, 1936.
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