CHESTNUT STUFFING
- 1 pound chestnuts
- 2 cups chopped celery
- 1/2 cup minced onion
- 1/2 cup butter
- 1 egg
- 6 cups bread crumbs
- 1 cup hot stock or water
- 2 tsps celery salt
- 3/4 tsps pepper
Boil chestnuts 30 minutes; remove shells and skins while hot, and press through potato ricer. Saute celery and onion in butter several minutes; add egg, bread crumbs, chestnuts, stock and seasonings. This will fill a 10 lb turkey.
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