Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Chestnuts Salt and Pepper to taste
1 ts Salt Butter to taste
3 tb Unsalted butter 1 c Soft bread crumbs
1/4 ts Pepper 1/4 c Hot milk

Place chestnuts in saucepan, add 4 cups boiling water, and simmer for
3 minutes. Drain and spread blanched nuts on paper towels. Let them
dry overnight.
The next day, place chestnuts in saucepan and cover with 4 cups of
lightly salted boiling water. Cover and simmer for 10 to 15 minutes.
Drain, peel, and mash the chestnuts to a paste, or finely grind by
hand or in food processor. Season to taste with butter, salt, and
pepper. In mixing bowl, combine bread crumbs, salt and pepper. In
small saucepan, melt butter in milk, and pour over bread crumbs. Add
chestnut mixture and mix thoroughly. Cool completely, then use it to
stuff poultry. Yield: 3 cups, enough for a 4 lb. turkey (?)

Shared By: Pat Stockett

Courtesy of Shareware RECIPE CLIPPER 1.1
From: The Thanksgiving Book

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